TREASURES 

NEW  AND  OLD 


"Xo.v  can  Hue  without  love, 
You  can  live  without  books, 
Bui  civilized  man 
Cannot  Hue  without  cooks." 


HA 


v 


THE  LIBRARY 

OF 

THE  UNIVERSITY 
OF  CALIFORNIA 

LOS  ANGELES 


IS 


Fil 

m.         M.   V-— -^    33.^    ^-   — . 


i  iauu 


mpany 


113=113%  So.  Spring  St. 
Los  Angeles,  Gal. 


I 


TEL.   MAIN   398 


ALTHOUSE  FRUIT  CO. 


For  Fancy  Mountain  Fruit  and  Foot= 
hill  Vegetables 

All   Our  Vegetables  Grown   and   Irrigated   with    Pure  Water  Only 

WE  SHIP  TO  ALL  POINTS 

FREE    DELIVERY  ^  OPEN    ALL    NIGHT 


213-215  West  Second  Street 


Los  Angeles,  Cal. 


•^     -4p-    •<£• 


TENTS 

Made  to  Sell  or  Rent. 
The    most    improved, 
convenient   and  inex- 
pensive. 

AWNINGS 

That  are  pretty,  handy 
and  durable  —  the  sort 
that  don't  cost  much. 

CAMPING 

SUPPLIES 

Of  every   description. 
Camping  Outfits  a  spe- 
cialty. 

SUMMER  FURNITURE-NECEssiTiES 


Among  all  this  display 
the  most  tempting  ar- 
ticle is  our  new 

LAWN 
SWING 

It  is  made  of  best  hard- 
wood, with  wrought- 
iron  supports,  and  put 
together  by  the  best 
skilled  workmen. 

The  movement  is  au- 
tomatic ;  foot-rest  and 
back  are  adjustable. 

We  are  Sole  Agents 


(Height  8ft.  6  in.;  Ground  Space  5x9  ft.) 


THEN  THERE  ARE 

HAMMOCKS 

That  are"  faultless  —  in  shape,  in  size,  in 
colors,  in  make  and  in  price.  A  most  va- 
ried and  inviting  selection. 


W.  ft  HOEGtE, 

130-136  SOUTH  IU0IN  ST. 


MUSSELS,  COCKLES,  CLAMS  TELEPHONE 
DRESSED  FISH  MAIN  1284 
POULTRY  AND  GAME  •• 


Levy's  Oyster  and  Fish 
...Parlors... 

Ill  to  117  West  Third  Street 


BUD   HLIFflBNIH  SHELL  OYSTEBS 


The  above  goods  can  be  bought  here  and  delivered  free  of  charge 

CHRISTOPHER  &  SPARKS 


ARE  SELLING  THEIR  JUSTLY 
CELEBRATED 


At  $1.00  per  Gallon 


THEY  ARE     THE  CATERERS 


They  make  a  specialty  of  their  Fine   French   Candies,  in  i,  2,  3,  4  or  5 

pound  boxes 

241  South  Spring  Street  Los  Angeles,  Cal. 


3 

THE  BRILLIANCY  OF, 


jy's  Cut  Glas, 


Is  not  equalled  by  any  manufacturer  of  similar 
goods  in  the  world.  During  the  World's  Fair  Ex- 
hibition held  at  Chicago,  several  of  the  famous 
European  factories,  and  also  the  largest  domestic 
manufacturers  were  represented,  and  the  First 
Prize  was  awarded  to  LIBBEY'S 


fl.  F.  VOULM&R  &  60. 


116  S.  SPRING   ST.  LOS  ANGELES,  CAL. 


325  South  Spring  St. 


HEADQUARTERS  FOR- 


Indian  Baskets,  Blankets  and  Pottery 

MEXICAN  DRAWN  WORK,  ZARAPES 
WAX  FIGURES  AND.  HAND-CARVED 
LEATHER    GOODS"        ^» 

Opals,  piligiree  and  Souvenir*  Spoons 


CALIFORNIA  SOUVENIRS  OF  ALL  KINDS 


DRUGS 


That  are  PUREST  and 
Prices  the  Lowest,  take 
your  Prescriptions  to 

OFF  &  VAUGHN 
THE  DRUGGISTS 

99 

N.  E.  Cor.  Fourth  and  Spring  Sts. 


Lei's  go  to  Male's 

HML-B'S 

The  shopping  Emporium  for  Los  Angeles--the 
Mecca  of  prudent,  thrifty,  economical  women. 
Summer  Fabrics  are  especially  inviting  now. 

107-109  /N.  SP-RI/SG  ST. 
Los  Angeles 


Los  Angeles  Furniture  Co. 
FURNITURE,  GHRPETS  RHD  DIMES 


225-227-229  SOUTH  BROADWAY 
Opposite  City  Hall 


Telephone  Main  13 


Los  Angeles,  Cal. 


S. 


Diamonds,  GUatehes 


CLOCKS  AND  SILVERWARE 

1O9  S.  Spring  St.  Los  Angeles,  Cal 


Too  many  cooks  spoil  the  broth, 
Bad  tailors  spoil  the  cloth. 


...WE  HANDLE  ONLY  RIGHT  MADE  GOODS... 


London  flo-thing 

119-125  North  Spring  Street 


BOOKSELLERS  ffl  STATIONERS 

DEALERS    IN 

BLANK  BOOKS  AND  COMMERCIAL  STATIONERY 

ARCHITECTS'  AND  SURVEYORS'  SUPPLIES 

139  SOUTH  SPRING  STREET 

TEL.  MAIN  649  LOS  ANGELES,  CAL. 


Speeial  Notice 


EAT 

MEEK'S  BREAD 

TELEPHONE  51  TELEPHONE  51 

Tally-Ho  Stables  and  Carriage  Co. 

INCORPORATED 

FINEST  LIKE  OF  LIVERY  STOCK  IN  THE  CITY 

w 

ELEGANT  TALLY-HO'S  HACKS  AND  COUPES 

The  only  Fire-Proof  Stables  in  the  City.     Orders  Promptly  Filled  Day  or  Night. 
Offices  at  HOTELS  HOLLENBECK  AND  NADEAU 

107-109-111  North  Broadway  Los  Angeles,  Cal. 


ar  Cloak  aind  Suit  Hoiase 

LADIES'  OUTER  GARMENTS 

rg,  JACKETS          SUITS  WRAPPERS  ^fa 

^          CAPES  WAISTS          BATH  SUITS  *& 

217  S.  Spring  Street 

Adjoining  Hollenbeck  Motel 

TEL.  BLACK  1532  Bet.  Second  and  Third  Sis. 

SENOUR'S  FLOOR  PAINT 

DRIES  HARD  OVER  NIGHT 

Jlfc 

TELEPHONE    1143 


451  S.  Spriog  St. 

WHEDON  &  SPRENG  CO, 


IFine  Stationery         '"UTsdding 

Tally  (Lards  Salting  (Lards 

2K"arid  ^Decorated  l?lace  (Lards 

3/Coruograras  and  (Lrcsts 

WILCOX  BUILDING 
204  SOUTH  SPRING  STREET  LOS  ANGELES,  CAL. 

JOB   DESMOND  ED.   S.    SHATTUCK 

SHATTUCK  &  DESMOND 

SUCCESSOR*    TO 

THE  CROSS  "S"  FUEL  AND  FEED  CO. 


WHOLESALE    AND    RETAIL 


•Hay  and   Grain,  Wood   and  Coal 

TEL.  WEST  211 

1227  Figueroa  St.,  bet.  Twelfth  and  Pico  Los  Angeles,  Cal 


TREASURES 


Now  good  digestion  wait  on  appetite, 

And  health  on  both. 

— Macbeth. 


COMPILED  BY 

FIVE  EARNEST  WORKERS 


LOS  ANGELES,  CAL. 
1898 


INDEX. 


Beverages  ...            ....            ...             ...            55 

Breads    ....  ...             ...             ....             ....     30 

Cake  ....             ...             ...             ...             34 

Candy    ....  ...             ....             ....             ...     58 

Cookies  ...             ...             ...             ...             40 

Entrees  ....  ...             ...             ...             ...     15 

Fish  ...             ...             ...             ...             13 

Fruits     ...  ...             ...             ...             ....     51 

Light  Dessert  ....             ....             ...             46 

Pickles   ....  ....             ....             ...             ...     53 

Pies  ...             ...             45 

Puddings  ....             ...             ....             ...     42 

Relishes  ...             ...             ...             ...             28 

Salads     ...  ...             ...             ...             ..-25 

Soups  ...             ...             ...             ...             ii 

Spanish  Recipes  ....  ....             ...             ...     48 


PREFACE. 

* 

It  is  easier  to  waste  than  to  accumulate  the  means  of  living. 

Simplicity  and  economy,  so  far  as  these  pertain  to  domestic 
science,  are  nearly  synonymous  terms. 

' '  Basy  processes  of  cooking  and  the  development  of  nutri- 
tious food  from  inexpensive  materials  ' '  are  phrases  expressive  of 
the  present  tendency  of  thought  and  study  in  domestic  science. 

To  interest  all  our  readers,  to  incite  many  of  them  to  better 
effort  in  matters  that  pertain  to  more  wholesome  and  happier 
ways  of  cooking,  is  our  purpose  and  our  highest  aspiration. 
An  ideal  condition  would  be  one  in  which  the  tables  of  the  rich 
and  poor  alike  are  furnished  with  an  abundance  of  wholesome 
food,  simply  and  economically  prepared,  and  with  excess  in 
nothing.  There  is  a  simplicity  that  is  elegant,  and  a  plainness 
that  is  ornate.  BOSTON  COOKING  SCHOOL. 


How  to  Cook  Husbands. 


Make  a  clear  steady  fire  out  of  love,  neatness  and  cheerful- 
ness. Set  him  as  near  this  as  seems  to  agree  with  him.  If  he 
sputters  and  fizzes  do  not  be  anxious.  Some  husbands  do  this 
until  they  are  quite  done.  Add  a  little  sugar  in  form  of  what 
confectioners  call  kisses,  but  no  vinegar  or  pepper  on  any  ac- 
count. Do  not  stick  any  sharp  instrument  into  him  to  see  if  he 
is  becoming  tender.  Stir  him  gently ;  watch  the  while  lest  he 
lie  too  flat  and  close  to  the  kettle  and  become  useless.  You 
cannot  fail  to  know  when  he  is  done.  If  thus  treated  you  will 
find  him  digestible,  agreeing  nicely  with  you  and  the  children  ; 
and  he  will  keep  as  long  as  you  want,  unless  you  become  careless 
and  set  him  in  too  cold  a  place.  MRS.  R.  M.  BEU,. 


sours. 


HINTS  FOR  SOUPS. 

Salt,  pepper,  clove,  mace,  allspice,  cayenne.    Bouquet,  a  dark 
rich  liquid,  especially  prepared  for  flavoring  soups,  adds  a  rich 
color. 

Mustard,  a  pinch  of  seeds.  Aromatic  seeds,  celery,  caraway, 
celery  salts. 

Herbs,  thyme,  summer  savory,  marjoram,  bay  leaves,  mint, 
curry. 

Catsups  and  sauces  may  be  used  in  a  general  way. 

Rice,  sago,  pearl  barley,  fine  hominy,  farina,  vermicelli, 
macaroni  for  meat  soups.  The  first  three,  half  a  cupful  to  three 
quarts  of  soup. 

The  German  soup  powders  can  be  purchased  at  any  of  the 
leading  grocers.  Season  with  butter,  pepper  and  salt.  Lentil 
soup  is  improved  by  celery  salt ;  julienne  by  bouquet.  These 
soups  have  a  slight  flavoring  of  onion.  One  package  makes 
a  full  quantity  for  six  or  eight  persons. 

CREAM  OF  CELERY  SOUP. 

Cut  into  small  pieces  the  green  portions  from  three  heads  of 
celery,  making,  in  all,  twelve  or  fourteen  stalks.  Cover  with  a 
pint  of  cold  water,  bring  slowly  to  boiling  point  and  simmer 
gently  for  half  an  hour.  Drain  and  press  through  a  colander, 
using  as  much  of  the  celery  as  you  can  press  through.  Add  to 
this  one  pint  of  milk.  Put  the  whole  into  a  double  boiler.  Rub 
together  one  tablespoonful  of  butter  and  two  of  flour,  and  stir  them 
carefully  into  the  soup.  Stir  and  cook  until  smooth.  Add  a 
teaspoonful  of  celery,  salt,  a  dash  of  white  pepper,  and  the  soup 
will  be  ready  to  serve. 


12  CHOICE  RECIPES. 


CLAM  SOUP. 

One  dozen  clams  simmered  in  their  own  juice  for  fifteen 
minutes  ;  press  out  all  the  juice  and  reject  the  clams  ;  add  the 
juice  to  a  sauce  made  as  follows  :  into  a  pint  and  a  half  boiling 
milk  stir  a  dessertspoonful  each  of  flour  and  butter  well  blended 
together ;  stir  until  it  is  smooth,  add  the  clam  juice,  stir  well 
again,  remove  to  a  cooler  part  of  the  range,  and  when  ready  to 
serve  stir  in  the  beaten  yolk  of  an  egg  that  has  been  mixed  with 
a  quarter  cup  of  the  soup.  The  egg  will  curdle  if  allowed  to  boil. 
No  salt  is  needed  with  clams,  but  a  little  pepper,  dash  of  cay- 
enne and  a  little  mace  may  be  added  if  liked. 

If  a  cupful  of  the  above  puree  is  saved  it  is  excellent  to  use 
between  the  layers  of  scalloped  clams. 

Miss  MABEL  LUITWIELER. 

CORN  SOUP. 

One-half  can. green  corn,  boil  ^  hour,  put  through  a  colan- 
der ;  take  i  tablespoonful  of  butter  and  i  tablespoonful  of  flour 
and  put  in  a  saucepan  over  the  fire  and  stir  together  ;  then  put  in 
the  corn  and  i  cup  of  sweet  milk  and  season  with  salt  and  pepper. 

Miss  LILIAN  VOSBURGH. 

POTATO  SOUP. 

Boil  enough  Irish  potatoes  to  make  three  cupfuls  when 
mashed  ;  whip  them  light  and  keep  hot ;  into  two  quarts  of 
boiling  water  shred  a  small  onion,  two  stalks  of  refuse  celery 
and  three  sprigs  of  parsley.  Cook  until  the  vegetables  are  soft, 
put  them  through  a  colander  with  the  water  in  which  they  were 
boiled  ;  then  pass  the  potatoes  through  the  colander  into  the 
same  pot,  return  to  fire,  season  with  salt  and  pepper  and  add  four 
tablespoons  of  butter  rubbed  to  a  cream  with  two  tablespoons  of 
flour.  Miss  LILIAN  VOSBURGH. 

SALMON  SOUP. 

Simmer  for  fifteen  minutes  one  can  salmon  and  three  cups 
water  ;  strain,  add  three  cups  hot  milk  ;  season  highly  with  salt, 
pepper  and  a  little  butter  ;  remove  scum  which  forms  in  cooking 
and  serve  very  hot.  If  desired  slightly  thick,  roll  a  few  oyster 
crackers  very  fine  and  put  in.  MRS.  F.  W.  FLINT. 


CHOICB  RECIPES.  13 


SPANISH  SOUP. 

Two  large  onions,  ^  dozen  small  chili  peppers,  i  can  toma- 
toes, i  large  turnip,  ^  can  corn,  2  carrots;  chop  all  vegetables 
fine;  put  in  i  quart  of  water,  boil  until  almost  done,  add  toma- 
toes and  corn  and  boil  five  minutes  longer,  then  add  i  tablespoon 
of  beef  extract,  stir  until  it  dissolves,  add  i  teaspoonful  Wor- 
cestershire sauce  and  tablespoon  catsup  ;  salt  to  taste. 

MRS.  N.  T.  POWEU,. 

TOMATO  BISQUE. 

One  quart  tomatoes,  i  quart  water,  i  teaspoonful  soda,  i 
quart  milk,  butter,  salt  and  pepper  to  taste.  Cook  tomatoes  till 
tender,  put  through  colander,  add  milk  and  season. 

MRS.  A.  G.  WRIGHT. 

CLAM  CHOWDER. 

Twenty-five  chopped  clams,  6  sliced  onions,  10  sliced  pota 
toes  ;  try  out  three  slices  of  salt  pork,  cut  in  dice  in  the  pot  in 
which  you  make  the  chowder,  fry  brown,  and  then  on  that  put  a 
layer  of  onions,  then  potatoes,  then  clams,  and  repeat  till  all  is 
used  ;  i  quart  of  water  and  all  the  clam  juice  ;  no  salt,  little 
pepper ;  cook  slowly  two  hours,  stir  very  little  and  carefully. 

MRS.  G.  W.  PERCY. 


FISH. 


CRAB  A  LA  REY. 

Take  a  can  of  tomatoes,  cook  with  a  good  size  onion  and  a 
piece  of  green  pepper  the  size  of  a  butter  bean  ;  cook  this  two  or 
three  hours,  then  rub  it  through  a  colander.  Select  a  small  crab, 
shredding  very  fine ;  mix  with  the  crab  a  cup  of  cream  and  then 
stir  this  with  a  little  red  pepper  into  the  tomatoes  ;  let  it  all  come 
to  a  boil  and  then  add  the  butter  size  of  an  egg.  Serve  on  small 
pieces  of  toast  on  very  hot  plates.  Medium-sized  crab,  i  can 
tomatoes,  i  good  size  onion,  green  pepper  size  of  butter  bean,, 
i  cup  sweet  cream,  red  pepper,  butter  size  of  an  egg. 

MRS.  HUGH  MACNEIL. 


1.4  CHOICE  RECIPES. 


DELMONICO'S  COD. 

Delmonico's  receipt  for  stuffing  baked  haddock  or  cod  : 
Take  three  slices  of  salt  pork,  cut  into  dice,  fry  with  six  small 
onions  chopped  or  sliced  fine  ;  when  this  is  fried — not  burned — 
pour  in  one  half  cup  of  milk,  stirring  it  carefully  to  scald  it  in 
the  fat  ;  use  bread  crumbs  enough  to  make  it  stiff ;  add  salt, 
pepper  and  marjoram  to  season  it  highly  ;  to  this  add  one  beaten 
egg  and  stuff  the  fish.  Lay  narrow  strips  of  pork  over  the  fish 
to  make  foundation  for  the  gravy,  which  is  water,  thickened  with 
brown  flour,  seasoned  with  catsup.  What  remains  will  make  a 
very  excellent  hash  for  next  day's  breakfast,  if  heated  with  the 
gravy.  MRS.  J.  M.  HENDERSON. 

CRAB    CREOLE. 

Two  crabs,  ^3  can  tomatoes,  4  small  onions  (leeks),  ^  pint 
cream,  4  green  peppers  (long),  butter  size  of  an  egg  ;  chop  onion 
and  peppers  and  brown  in  butter  ;  cook  tomatoes  and  strain,  add 
to  the  above,  then  the  crab  shredded,  and  lastly  the  cream.  Let 
it  all  come  to  a  boil.  MRS.  E.  H.  HOLMES. 

CRAB  SCALLOP. 

Meat  of  i  crab  chopped  fine,  4  soda  crackers  powdered,  i  cup 
of  cream,  2  tablespoons  of  butter,  a  dash  of  salt  and  pepper,  the 
whole  mixed  and  put  back  into  the  shell  and  browned  in  the 
>oven. 

CLAM  SCALLOP. 

The  meat  of  two  pounds  of  large  clams  chopped  fine,  2  soda 
crackers  powdered,  salt,  pepper,  2  tablespoons  of  butter,  ^  cup 
of  milk,  the  whole  mixed  and  put  back  in  the  shells  and  browned 
in  the  oven.  MRS.  BURT  ESTES  HOWARD. 

PICKLED  FISH. 

Take  what  is  left  from  dinner,  bone  carefully,  lay  in  a  deep 
•dish  ;  boil  vinegar,  season  to  taste  with  mace  or  cloves,  white 
pepper  ;  strain  the  boiled  vinegar  over  the  fish  ;  good  for  tea  or 
better  if  it  stands  until  next  day. 

Cold  boiled,  baked  or  broiled  fish  may  be  made  into  deviled 
fish,  fish  croquettes,  a  la  creme,  or  may  be  served  on  lettuce 
leaves  with  mayonnaise  dressing  for  a  luncheon  salad. 


CHOICE  RECIPES.  15 


ESCALLOPED  SALMON. 

Pick  over  and  bone  carefully  one  can  of  salmon  ;  butter  a 
baking  dish,  place  a  layer  of  salmon,  cover  with  grated  bread 
crumbs,  season  liberally  with  butter,  pepper  and  salt ;  fill  the 
dish  with  alternate  layers,  the  last  layer  of  bread  crumbs,  cover 
with  rich  milk  ;  bake  to  brown. 

MRS.  R.  B.  ASHLEY. 


ENTREES 


SPINACH  OMELET. 

Parboil  three  bunches  of  spinach,  chop  fine,  try  in  butter  a 
few  minutes,  add  three  slices  of  bread,  having  been  soaked  in 
milk,  two  cups  of  milk,  four  eggs  ;  beat  white  of  eggs  separately  ; 
salt  to  taste  ;  bake  thirty  minutes. 

MRS.  A.  P.  WEST. 

.  LOBSTER  CUTLETS. 

Chop  meat  of  lobster  fine,  put  tablespoonful  of  butter  in 
saucepan,  fry  small  onion,  stir  in  heaping  tablespoonful  of  flour, 
add  a  cup  of  milk  ;  when  it  thickens  add  the  lobster;  salt,  pepper, 
butter  and  nutmeg  to  taste  ;  boil  three  minutes,  add  yolks  of  two 
eggs,  some  chopped  parsley  and  lemon  juice  ;  when  cold,  shape 
like  small  chops,  roll  in  crumbs,  then  in  egg,  then  in  crumbs  and 
fry.  Miss  MABEL  LUITWIELER. 

BANANA  FRITTERS. 

One  egg,  one  tablespoon  of  milk,  one  teaspoon  baking  powder, 
flour  enough  to  make  a  batter  (as  thick  as  pancake  batter),  and  a 
little  salt ;  beat  the  egg  well,  add  milk  and  salt,  mix  the  flour 
and  baking  powder,  then  mix  all  altogether ;  dip  thick  slices  of 
banana  in  the  batter  and  fry  in  boiling  lard. 

MiSS  E.  C.  McCLUNG. 


1 6  CHOICE  RECIPES. 


HAMBURG  STEAK. 

One  pound  chopped  beef,  ^  cup  milk,  }^  cup  rolled  cracker,  i 
tablespoon  of  finely  chopped  onion,  pepper  and  salt,  i  egg;  stir 
briskly  for  10  minutes,  make  in  small  cakes  and  fry,  thicken  the 
gravy  and  pour  over  meat  when  done.  I/.  C.  B. 

TERRAPIN  CHICKEN. 

For  this  dish  use  i  quart  of  cold  cooked  chicken  ;  cut  in  very 
small  pieces  the  cooked  liver  of  i  or  2  chickens,  3  hard  boiled 
eggs,  the  yolks  of  two  uncooked  eggs,  i  cupful  of  chicken  stock, 
i  cupful  of  cream,  a  slight  grating  of  nutmeg,  YZ  of  a  teaspoon- 
ful  of  pepper,  i  level  tablespoonful  of  salt,  4  tablespoonfuls  of 
sherry,  3  tablespoonfuls  of  butter,  2  of  flour,  i  teaspoonful  of 
lemon  juice  ;  chop  the  chicken  liver  and  hard  boiled  eggs  rather 
coarse  ;  add  the  chopped  mixture  to  the  chicken  and  sprinkle 
the  salt,  pepper  and  nutmeg  over  all  these  engredients.  Now 
put  the  butter  in  a  frying  pan  and  set  the  pan  on  the  stove  ;  add 
the  flour  to  the  melted  butter  and  stir  the  mixture  until  it  becomes 
smooth  and  frothy  ;  then  draw  the  pan  back  where  there  is  less 
heat  and  gradually  add  the  stock.  Put  it  again  on  the  hot  part 
of  the  stove  and  stir  the  contents  for  three  minutes,  then  add  the 
cream,  after  reserving  four  tablespoonfuls ;  stir  for  one  minute 
and  then  put  the  chicken  mixture  into  the  pan  and  simmer  for 
ten  minutes.  During  this  period  beat  well  the  yokes  of  the  un- 
cooked eggs  and  put  the  cold  cream  with  them  ;  taste  the  chicken 
mixture,  as  it  may  require  a  little  more  salt ;  pour  the  beaten 
yolks  and  the  cream  into  the  frying  pan  and  stir  for  one  minute. 
On  removing  the  pan  from  the  fire  at  the  end  of  that  time  add 
the  sherry  and  lemon  juice  and  serve  at  once. 

MRS.  J.  W.  McKiNi,EY. 

CHICKEN  AND  OYSTERS. 

Chop  fine  i  boiled  chicken,  i  quart  raw  oysters,  i  handful 
chopped  celery  ;  make  a  sauce  of  i  cup  milk,  the  liquor  of  the 
oysters  and  i  tablespoon  of  butter  thickened  with  cornstarch 
to  a  consistency  of  gravy  ;  cover  the  bottom  of  baking  dish  with 
rolled  crackers,  add  chicken  and  oysters,  then  sauce,  and  cover 
with  cracker  ;  bake,  covering  the  dish  in  the  oven. 

MRS.  J.  G.  MOSSIN. 


CHOICE  RECIPES.  1 7 


CHICKEN  TURBIT. 

Quantity  for  i  chicken  :  Two  tablespoons  of  butter  and  flour 
mixed  in  i  pint  of  sweet  milk  and  cooked  the  same  as  gravy  ; 
prepare  chicken  same  as  for  salad,  with  i  can  of  mushrooms 
added  ;  then  put  altogether  in  baking  dish  and  bake  half  an  hour 
with  rolled  cracker  and  butter  over  the  top. 

MRS.  HOWARD  M.  SALE. 

CREAMED  CHICKEN. 

One  chicken  (about  3  pounds),  i  small  onion,  i  large  table- 
spoon flour,  i  tablespoon  butter,  i  coffee  cup  cream,  pepper  and 
salt  to  taste  ;  boil  chicken  until  tender,  cool,  skim  and  cut  into 
small  bits  as  for  salad  ;  take  the  cream  and  heat  and  add  to  it  the 
flour  well  mixed  in  the  butter ;  let  this  stand  on  the  stove  until  it 
thickens,  and  then  add  the  onion  (grated),  chicken  and  seasoning; 
put  in  a  bake  dish  and  cover  with  bread  crumbs  and  bits  of  butter 
and  bake  twenty  minutes.  Miss  M.  McCLUNG. 

CROQUETTES. 

Mince  cold  chicken  or  turkey  very  fine,  season  with  pepper,, 
salt,  nutmeg  and  a  very  little  onion  (grated)  ;  take  a  large  table- 
spoonful  of  butter,  2  tablespoonfuls  of  flour  and  half  tumbler  of 
cream;  boil  and  stir  into  the  meat ;  when  cold  take  a  spoonful  at 
a  time  and  dip  it  into  the  beaten  yolk  of  an  egg,  then  into  pow- 
dered cracker  crumbs  ;  fry  in  sweet  lard. 

MRS.  R.  M.  BELL. 

"TEXICUST." 

Five  pounds  of  tender  beef  with  a  small  piece  of  suet ;  chop 
this  fine  ;  i  ^  large  cups  of  raw  rice  and  2  good  size  onions  ;  chop 
the  onions  and  mix  with  the  raw  rice  and  meat,  season  with 
pepper  and  salt  to  taste  ;  i  large  head  of  cabbage  ;  take  off  each 
leaf  separately  and  wilt  them  in  a  pot  of  boiling  water  ;  make 
the  meat  in  small  rolls  and  wrap  each  one  of  the  little  rolls  or 
balls  in  a  cabbage  leaf  and  tie  them  with  a  string  ;  put  some  beef 
bones  in  the  bottom  of  the  pot  (to  keep  the  balls  from  burning) , 
then  lay  in  the  balls  ;  fill  the  pot  nearly  full  of  warm  water  and  boil 
at  least  three  hours  ;  add  more  water  if  necessary  ;  when  done  re- 
move the  strings  from  the  balls  and  thicken  the  gravy  and  serve 
in  a  gravyboat.  The  balls  are  just  as  good  warmed  over  the 
second  day.  MRS.  HUGH  MACNEIL. 


1 8  CHOICE  RECIPES. 


PORK  TENDERLOIN. 

Cut  tenderloin  open  ;  make  dressing  same  as  for  turkey  ;  place 
between  the  two  pieces,  tie  together,  place  in  your  self-basting 
pan  with  water,  butter,  salt  and  pepper  and  cook  one  hour  ;  serve 
the  gravy  which  forms  in  cooking ;  make  dressing  of  bread 
crumbs,  moistened  in  a  little  milk,  and  season  with  salt,  pepper, 
pinch  of  thyme  and  very  liberal  amount  of  butter.  Veal  cutlets 
may  be  used  in  the  same  way.  MRS.  J.  G.  MOSSIN. 

MEAT  IN  CUPS. 

One  pint  cold  roast  beef,  one  gill  stock,  two  tablespoons  bread 
crumbs  ;  put  on  fire,  bring  to  boiling  point,  remove  from  fire,  add 
2  well-beaten  eggs,  teaspoon  of  salt  and  half  teaspoon  of  pepper  ; 
put  in  cups,  greased  with  oil  or  butter ;  stand  in  a  pan  half  filled 
with  boiling  water  and  bake  in  a  quick  oven  20  minutes  ;  cover 
with  tomato  sauce  and  serve.  This  quantity  will  fill  six  cups. 

MRS.  J.  G.  MOSSIN. 

VEAL  SCALLOP. 

Chop  veal,  butter  baking  dish  ;  first  layer  of  veal;  layer 
toasted  bread  crumbs,  wet  with  milk  or  gravy;  alternate  layers 
until  the  dish  is  full  ;  sprinkle  with  celery  salt,  cover  with  beaten 
egg,  add  bits  of  butter,  and  bake  half  an  hour. 

MRS.  W.  CURRER. 
SHEPHERD'S  PIE. 

Cut  cold  mutton  in  dice,  with  its  gravy,  freed  from  fat ;  season 
with  butter,  pepper  and  salt ;  cover  with  layer  of  peeled  sliced 
fresh  tomato ;  over  this  spread  a  thick  layer  of  finely  mashed 
potatoes  ;  if  brushed  with  white  of  egg  to  brown  will  add  to  its 
appearance.  MRS.  W.  CURRER. 

SAUTE'  KIDNEYS. 

Cut  up  half  an  onion  and  brown  it  in  a  pan  with  an  ounce  o^ 
butter  ;  slice  a  calf  s  kidneys,  toss  about  over  a  slow  fire  in  the 
pan  ;  add  salt,  pepper  and  one-half  pint  of  red  or  white  wine  and 
one  piece  of  cut  sugar  ;  simmer  until  tender  ;  dissolve  a  teaspoon 
of  flour  in  cold  water,  add  to  the  dish  ;  toast  a  few  slices  of 
bread,  trim  them  neatly,  place  them  on  and  around  the  dish,  the 
kidneys  over  them  and  serve  at  once. 

MRS.  HUGH  MACNEII,. 


CHOICE  RECIPES.  1 9 


VEAL  LOAF. 

Two  pounds  of  veal  chopped  fine  ;  piece  of  butter  size  of  egg, 
six  tablespoons  of  rolled  crackers,  one  teaspoon  of  salt,  half  tea- 
spoon pepper,  two  eggs,  two  tablespoons  of  water  ;  mix  altogether 
and  mould  in  a  loaf  ;  pour  melted  butter  over  the  top  and  bake 
slowly  one  hour.  MRS.  HOWARD  SALE. 

MEAT  SOUFFLE'. 

Two  cups  of  minced  meat  or  chicken,  yolks  of  two  eggs, 
whites  of  two  eggs,  red  pepper,  one-half  teaspoonful  salt,  one- 
half  teaspoonful  chopped  parsley,  two  cups  white  sauce ;  mix  the 
meat  and  the  white  sauce,  beat  in  the  yolks,  then  the  seasoning, 
and  last  of  all  the  whites  (well  beaten) ;  bake  fifteen  minutes  in  a 
hot  oven.  MRS.  J.  S.  VOSBURG. 

WHITE  SAUCE. 

One  pint  of  cream,  scalded ;  melt  two  even  tablespoons  of 
butter,  and  when  boiling  (or  bubbling)  add  two  tablespoonfuls  of 
cornstarch  (or  four  of  flour)  ;  stir  quickly  until  well  mixed,  then 
beat  in  one-third  of  the  milk,  then  the  second  third,  then  add 
this  quickly  to  the  last  third  ;  let  it  all  cook  until  thoroughly 
smooth  and  thick ;  stir  all  the  time.  Let  it  cool  a  little  before 
adding  to  any  kind  of  fish  or  meat. 

MRS.  H.  MACNEII*. 

REAL  ENGLISH  YORKSHIRE  PUDDING. 
One  pint  of  milk,  4  tablespoons  of  flour  mixed  in  part  of  the 
milk  to  a  smooth  batter  ;  then  add  the  remainder,  with  a  little 
salt  and  two  well-beaten  eggs ;  bake  in  a  well-buttered  pan 
thirty  minutes,  or  in  the  pan  with  the  roast,  placing  the  roast  on 
some  bones  or  little  drip  stand.  MRS.  J.  S.  SLAUSSON. 

SWEET  POTATO  CROQUETTES. 

Boil,  mash  and  season  sweet  potatoes  with  salt,  pepper  and 
cream  ;  add  the  whites  of  one  or  two  eggs,  according  to  the 
quantity  of  potatoes  used,  and  cream  the  mixture  ;  make  into 
pats,  dip  each  into  beaten  yolks  of  the  eggs  and  roll  them  in 
sifted  bread  crumbs  ;  fry  brown. 

Miss  KATE  SAPPINGTON. 


20  CHOICE  RECIPES. 


OYSTER  COCKTAIL. 

One-half  dozen  small  oysters,  three  drops  of  tobasco  sauce, 
quarter  teaspoon  salt,  one  teaspoon  of  Worcestershire,  one 
of  tomato  catsup,  and  juice  of  one  lemon. 

MRS.  HOWARD  SALE. 

STUFFED  EGG  PLANT. 

Four  medium-sized  egg  plants,  cut  in  half;  one  egg,  three 
hard  boiled  eggs,  cold  ;  three  handfuls  of  bread  crumbs,  one 
slice  of  onions,  two  or  three  cloves  of  garlic,  salt,  red  pepper  and 
pinch  of  sage  ;  soak  the  egg  plant  in  strong  salt  water  several 
hours,  scrape  egg  plant  out  of  shell  and  chop  with  the  above 
ingredients,  excepting  the  boiled  egg  and  raw  egg ;  fry  in  a  little 
butter  for  five  minutes,  break  in  the  fresh  egg,  add  the  chopped 
boiled  egg,  then  fill  the  cases,  then  cover  with  bread  crumbs  and 
bake.  MRS.  HUGH  MACNEIL. 

SWEET  POTATOES  IN  THE  PAN. 

Steam  sweet  potatoes  until  they  are  soft,  but  not  broken  ;  peel 
and  slice  them  ;  boil  two  cups  of  sugar  and  one  and  one-half  cups 
of  water  into  a  thick  syrup  ;  stir  into  it  one-half  cup  of  butter  ; 
put  the  sliced  potato  into  a  deep  baking  dish  and  pour  the  syrup 
over  them  ;  sprinkle  bits  of  butter  over  them  and  bake  to  brown 
top.  Miss  KATE  SAPPINGTON. 

SWEET  POTATO  PATE. 

Mash  six  sweet  boiled  potatoes,  add  two  eggs,  two  table- 
spoons flour  and  enough  sweet  milk  to  stir  soft ;  drop  in  well 
greased  muffin  rings  or  fry  brown  on  hot  griddle. 

Miss  KATE  SAPPINGTON. 

OYSTER  PLANT. 

Wash  and  scrape  and  boil  until  tender ;  take  up  and  mash 
fine  ;  have  ready  a  tablespoonful  of  butter,  creamed  with  the 
yolk  of  an  egg  stirred  in,  seasoned  with  pepper,  salt  and  a  little 
mace ;  for  an  ordinary  quantity  of  the  plant,  use  a  teaspoon  of 
salt,  a  saltspoon  of  pepper  and  a  saltspoon  of  mace ;  mix  the 
mashed  eggplant  with  seasoning,  roll  a  spoonful  at  a  time  in 
flour  and  fry  in  butter. 

MRS.  A.  D.  T.  WHITNEY. 


CHOICE  RECIPES.  21 


CANDIED  SWEET  POTATO. 

Peel  and  slice  the  raw  potatoes  and  lay  them  in  a  deep  baking 
tin,  with  butter,  sugar  and  nutmeg,  or  any  other  spices  pre- 
ferred, sprinkled  among  the  slices  ;  add  a  little  water  and  bake 
until  the  syrup  is  thick  and  the  potatoes  thoroughly  done,  mois- 
tening the  top  frequently,  so  that  it  does  not  become  too  dry  ; 
peel  and  slice  in  half  inch  slices  sweet  potatoes  that  have  been 
steamed  until  they  are  tender,  but  not  broken ;  put  them  in  a 
baking  dish,  sprinkle  with  sugar  and  bits  of  butter  ;  pour  over 
all  one  cup  sweet  cream  and  bake  for  fifteen  or  twenty  minutes. 

Miss  KATE  SAPPINGTON. 

SNOW  POTATO. 

After  potatoes  are  boiled  and  steamed  off  rub  them  through  a 
colander  ;  they  will  drop  into  the  dish  below  in  coiling  strings, 
which  will  heap  themselves  up  lightly  ;  pour  into  a  hot  dish  and 
serve  quickly.  MRS.  A.  D.  T.  WHITNEY. 

OYSTERS  AND  MACARONI. 

Prepare  as  above,  except  to  leave  out  cheese  and  mustard  ; 
put  layers  of  oysters  with  butter,  pepper  and  salt ;  instead  of  oys- 
ter juice  use  sweet  milk,  though  not  so  much.  This  is  very  deli- 
cate and  appetizing.  Bake  as  in  receipt  above. 

MACARONI  A  LA  MOLLINELLI. 

Two  pounds  of  lean  beef,  one- half  can  tomatoes,  one-half 
onion,  one  can  fine  mushrooms,  cheese  (Parmesan),  mace  ;  cut 
the  beef  in  small  pieces  and  put  over  with  only  enough  water  to 
keep  it  from  burning  ;  then  add  the  tomatoes,  onions  (cut  fine), 
salt  and  pepper,  and  when  half  done  the  mushrooms ;  cook  three 
hours  ;  boil  the  macaroni  three  full  hours  in  hot  water,  with  salt; 
when  done  put  a  layer  on  a  large  platter,  then  some  of  the 
dressing,  which  must  first  be  passed  through  a  fine  sieve  ;  then 
add  a  good  powdering  of  the  cheese  ;  then  the  macaroni  and  so 
on,  having  on  top  the  dressing  and  sprinkling  of  cheese. 

MRS.  HUGH  MACNEII,. 

H.  O.  CROQUETTES. 

Cut  cold  H.  O.  mush  into  croquette  shapes,  dip  in  beaten 
«gg  and  roll  in  bread  crumbs  ;  fry  in  deep  lard,  or  in  butter. 

MlSS  LlU AN  VOSBURGH. 


22  CHOICE  RECIPES. 


EGG  PLANT. 

Cut  the  plant  in  slices,  lay  in  water,  well  salted,  for  an  hour  ; 
prepare  cracker  crumbs,  seasoned  with  salt  and  pepper  ;  beat  the 
yolks  of  two  or  three  eggs  ;  wipe  the  slices  of  egg  plant  dry  ;  slip 
them  in  the  egg,  then  in  the  crumbs,  and  fry  in  butter  enough  to 
turn.  MRS.  A.  D.  T.  WHITNEY. 

MACARONI. 

Boil  until  tender,  drain  water  off  and  lay  macaroni  about  an 
inch  deep  in  greased  pan  ;  sprinkle  with  salt  and  pepper  and  a 
tiny  bit  of  mustard,  then  small  pieces  of  butter  and  cheese ; 
alternate  this  several  times,  having  macaroni  on  top  ;  pour  a  tea- 
cup or  less  of  sweet  milk  over  all  and  bake. 


A  Recipe  for 
Saving  Time  and  Temper 


Don't  pour  over  a  Cook-book. 
Don't  stand  over  a  stove. 
Save  all  that  time  and  trou- 
ble by  ordering  your  Cakes, 
Pies  and  other  Dainty  Bake- 
stuffs  from  us. 
We  do  our  own  baking. 
We  employ  the  most  skillful 
Cake-makers  to  be  found. 
We  use  nothing  but  the  best 
materials. 

In  baking  for  all  our  custo- 
mers, we  can  do  It  a  great 
deal  better— and  a  great  deal 
cheaper— than  you  can  do  it 
for  yourself. 


H.JEVNE 


To  Get  the  Best  Results  in  Salad  Making 
Use   LA  CRESCENTA  Olive  Oil. 


It  Is   absolutely    PURE   and 

made  from  the  finest  selected 

olives. 

We   carry   all   the    leading 

brands  of  Imported  Oils,  but 

good  judges  say 

«LA  CRESCENTA  IS  THE 
BEST." 

Quart  bottles,  91.00  each  or 
$10.50  per  dozen.  The  next 
time  >ou  order  olive  oil  try 
"La  Crescenta." 


208-210  5.  Spring  St.,          Wilcox  Bldg. 


CHOICE  RECIPES.  25 


SALADS. 


FRUIT  SALADS,  WITH  DRESSING. 
Fruit  such  as  white  grapes,  apples  or  oranges  may  be  mixed 
with  mayonnaise  and  served  on  lettuce  leaves.  Shaddocks  may 
be  served  on  lettuce  leaves,  with  French  dressing,  as  a  dinner 
salad.  As  the  lining  is  bitter,  cut  into  halves  crosswise,  remove 
pulp  and  seeds,  and  spread  on  the  leaves. 

POTATO  SALAD. 

Eight  cold  boiled  potatoes  sliced  rather  fine ,  eight  olives  cut 
small,  half  a  cup  of  capers,  three  cucumbers  or  about  same  amount 
of  celery,  cut  thin;  half  an  onion  cut  fine,  salt,  white  pepper, 
little  lemon  juice,  mayonnaise  dressing  and,  just  before  serving,  a 
<:up  of  whipped  cream,  very  thick  and  stiff. 

MRS.  O.  C.  WHITNEY. 

POTATO  SALAD. 

Boil  four  large  potatoes  with  skins  on  ;  when  cool,  remove  skin 
and  chop  these  with  two  onions  ;  then  season  with  teaspoonful  of 
pepper,  dessertspoonful  of  salt,  celery  seed,  made  mustard  and 
melted  butter.  Boil  a  custard  of  one  pint  of  sour  cream,  small 
cup  of  vinegar,  two  tablespoonfuls  of  sugar  and  three  eggs  ;  pour 
over  potatoes  and  stir  lightly.  Makes  nearly  two  quarts. 

MRS.  ELMER  MCKEEVER. 

CHICKEN    SALAD. 

Boil  one  chicken,  allowing  it  to  cool  in  the  water  in  which  it 
is  boiled,  as  it  will  be  more  juicy  and  tender  than  when  taken 
from  the  water  at  once.  Remove  the  fat,  skin  and  bones ;  cut 
into  small  pieces  and  place  in  earthen  bowl ;  season  with  white 
vinegar,  oil,  salt  and  pepper,  and  set  aside  in  ice  chest.  Cut  two 
heads  of  tender,  white  celery  into  small  pieces  with  a  sharp  knife 
and  place  in  ice  chest  until  serving.  Make  a  mayonnaise  dress- 
ing, mix  chicken  and  celery  together  with  half  the  dressing, 
arrange  in  a  salad  dish  lined  with  lettuce  leaves  and  pour  over 
the  remainder  of  dressing.  Garnish  with  radishes  cut  to  repre- 
sent flowers.  Miss  MABEL  LUITWIELER. 


26  CHOICE  RECIPES. 


WALDORF  SALAD. 

Highly  seasoned  apple  and  celery,  covered  with  mayonnaise, 
stirred  in  an  equal  quantity  of  whipped  cream.  May  be  served 
at  dinner. 

WHOLE  TOMATO  SALAD. 

Take  nice  smooth  tomatoes  of  uniform  size,  peel  without 
breaking  and  take  out  inside  with  a  small  spoon  ;  chop  fine  some 
celery,  lettuce,  red  peppers  and  cucumbers.  Mix  this  with 
shrimps  and  mayonnaise  and  fill  tomatoes.  Decorate  with  rings 
cut  from  green  peppers  and  a  spoonfull  of  mayonnaise  laid 
on  top.  MRS.  F.  WALTON. 

STRING  BEAN  SALAD. 

Take  one  and  one-half  pounds  of  string  beans,  string  carefully 
and  cut  in  as  thin  slices,  lengthwise,  as  possible.  Boil  until 
tender ;  drain  and  let  stand  until  cool ;  then  add  salt,  pepper,  a 
little  grated  onion,  four  tablespoonfuls  of  oil,  two  of  vinegar,  half 
a  tablespoonful  of  water  and  the  juice  of  a  lemon. 

MRS.  W.  F.  BOTSFORD. 

OYSTER  SALAD. 

Parboil  oysters,  chilling  them  on  ice.  Lay  on  lettuce  leaves,, 
cover  with  mayonnaise  mixed  with  finely  chopped  celery. 

CUCUMBER    SALAD. 
German  Style. 

One-half  dozen  cucumbers,  sliced  as  thinly  as  possible ;  salt 
and  pepper  to  taste  ;  add  half  of  a  small  onion,  sliced  very  thin  ; 
add  one  cup  of  sour  cream  and  one  tablespoonful  of  vinegar. 

MRS.  W.  F.  BOTSFORD. 

NUT   SALAD. 

Blanch  some  English  walnuts,  then  cook  with  a  little  stock  ; 
drain ;  serve  on  lettuce  leaves,  with  French  or  mayonnaise 
dressing. 

APPLE  SALAD. 

Take  equal  quantities  of  tart  apples,  blanched  almonds  and 
white  celery  ;  chop  rather  coarse  and  mix  with  a  small  quantity 
of  mayonnaise  dressing.  Serve  on  lettuce  leaves,  with  mayonnaise 
on  top.  MRS.  S.  P.  HUNT. 


CHOICE  RECIPES.  27 


COOKED    SALAD    DRESSING. 

Six  yolks  of  eggs,  three  teaspoonfuls  of  mustard,  six  tea- 
spoonfuls  of  sugar,  eighteen  tablespoon fuls  of  vinegar,  eighteen 
tablespoonfuls  of  milk,  six  tablespoonfuls  of  oil,  two  even  tea- 
spoonfuls  of  salt,  a  little  cayenne  pepper.  Beat  yolks  of  eggs, 
sugar  and  mustard  together ;  add  vinegar,  milk,  oil  and  salt. 
Set  in  dish  of  boiling  water  until  thickened,  and  add  beaten  whites 
of  three  eggs.  Will  keep  for  two  weeks.  MRS.  DANSKIN. 

CREAM   DRESSING. 

Heat  a  gill  of  good  cream  ;  moisten  a  tablespoonful  of  corn- 
starch  with  a  little  cold  milk,  add  it  to  the  hot  cream,  cook  a  mo- 
ment, then  stir  in  the  yolks  of  two  well-beaten  eggs.  Take  from 
the  fire,  add  a  half-teaspoonful  of  salt,  a  dash  of  pepper  and  a 
tablespoonful  of  vinegar  or  lemon  juice.  This  is  palatable,  and 
much  more  economical  than  mayonnaise  dressing. 

CAULIFLOWER  SALAD. 

Boil  a  head  of  cauliflower  in  a  cloth  ;  remove  the  cloth,  drain, 
sprinkle  thoroughly  with  vinegar,  cool.  Serve  with  French 
dressing.  All  vegetable  salads  can  be  served  on  a  leaf  of  lettuce. 
For  lunches,  dress  the  plate  at  the  edge  with  nasturtium  blossoms. 

FRUIT  SALAD. 

Cut  the  tops  from  one  dozen  oranges  and  scoop  out  pulp  into 
a  bowl ;  add  one  small  box  red  strawberries,  one-half  pound  fresh 
cherries  from  which  the  seeds  have  been  removed,  one-half  teacup 
preserved  fruit  of  any  kind  and  three  bananas,  sweetening  to 
taste.  Stir  thoroughly  together  and  fill  the  orange  skins.  Whip 
one  pint  of  cream  stiff,  and  on  top  of  each  filled  orange  place  a 
large  spoonful  of  the  whipped  cream.  Serve  on  delicate  lettuce 
leaves  as  first  course  at  a  dinner  or  luncheon. 

MRS.   WM.    KNIPPENBERG. 

SHRIMP   SALAD. 

One  can  of  canned  shrimps  washed  in  cold  water,  dried  with 
a  soft  towel.  To  every  pint  of  shrimps  allow  nearly  half  a  pint  of 
mayonnaise  dressing.  Serve  with  lettuce. 

[MRS.  ALMA  CALKINS. 


28  CHOICE  RECIPES. 


SHRIMP  SALAD. 

Mix  canned  or  fresh  shrimps  with  a  gill  of  mayonnaise,  and 
serve  on  lettuce  leaves. 

MOTTO. 

To  make  a  salad  dressing  four  persons  are  wanted  :  A  spend- 
thrift for  oil,  a  miser  for  vinegar,  a  counselor  for  salt  and  a  mad- 
man to  stir  it  up. — Spanish  Proverb. 


RELISHES. 


STUFFED    PEPPERS. 

One-half  dozen  peppers,  one  cup  bread  crumbs,  one  cup  of 
ground  ham,  three  large  tomatoes,  butter  size  of  an  egg.  Clean 
peppers  out,  but  do  not  use  pulp.  Fill  peppers  with  above  mix- 
ture ;  add  salt  and  pepper.  Before  putting  in  to  bake,  rub  over 
with  cottolene  or  butter ;  add  a  little  water. 

MRS.  W.    O'DONOUGHUE. 

ORANGE   STICKS. 

Two  cups  of  sugar,  one  cup  of  water.  Cut  orange  peel  in 
strips  and  let  simmer  in  this  syrup  till  tender.  Take  out  and 
sprinkle  with  granulated  sugar  and  let  dry.  Should  be  made  the 
day  before  needed.  MRS.  S.  C.  BOGART. 

BAKED  ONIONS. 

Parboil  as  many  onions  as  required,  place  in  an  earthen  dish ; 
salt  and  pepper ;  cover  with  cracker  crumbs  ;  butter  size  of  an 
egg  ;  then  add  as  much  milk  as  will  cover.  Bake  half  an  hour. 

MRS.  F.  T.  BICKNELL. 

CHEESE  SCALLOP. 

One  pint  of  bread  crumbs  soaked  in  a  quart  of  milk  ;  add  butter 
size  of  an  egg,  three  well-beaten  eggs,  one  pint  of  grated  cheese. 
Put  all  in  a  buttered  dish,  cover  with  cracker  crumbs  and  bake 
twenty  minutes.  Miss  WITHER. 


CHOICE  RECIPES.  29 


PINEAPPLE  JELLY. 

Soak  one-half  box  of  Knox  gelatine  in  one  pint  of  cold  water 
about  ten  minutes,  or  until  soft ;  then  add  one  pint  boiling  water, 
one  and  one-half  cups  of  sugar,  the  juice  of  two  lemons.  Strain 
and  pour  into  mold.  When  beginning  to  set,  add  one  large  cup 
of  pineapple,  cut  in  small  pieces.  Serve  with  whipped  cream. 

MRS.  W.  Ross. 

JUNKET. 

One  quart  of  milk,  two  tablespoonfuls  of  sugar,  one  small  cup 
of  wine,  one  tablespoonful  of  liquid  rennet.  Warm  the  milk 
slightly,  add  the  sugar  and  then  the  wine,  then  the  rennet.  Put 
a  slight  sprinkle  of  nutmeg  over  the  top  and  stand  in  a  cool  place. 

MRS.  HUGH  MACNEIL. 

CREAM  CHEESE. 
(Nice  for  tea  or  lunch.) 

Take  one-quarter  of  a  pound  of  cream  cheese,  cut  up  very  fine 
and  dissolve  in  a  little  milk  over  the  fire.  Have  ready  one  egg, 
well  beaten  ;  also  have  one  teaspoonful  of  cornstarch  dissolved  in 
a  little  milk.  Mix  egg  and  cornstarch  in  more  milk,  making 
altogether  one  cupful,  and  stir  quickly  into  the  hot  cheese  and 
serve  at  once.  MRS.  G.  P.  GEHRING. 

CHEESE  STRAWS. 

Two  ounces  of  flour,  a  little  cayenne,  three  ounces  of  grated 
Parmesan,  yolk  of  one  egg.  Mix  the  flour,  salt  and  cheese  to- 
gether and  moisten  with  the  egg.  Work  all  to  a  smooth  paste. 
Roll  out  on  a  board  one-eighth  of  an  inch  thick,  five  inches  wide 
and  five  inches  long.  Cut  some  of  the  paste  in  small  rings,  and 
some  in  strips.  Place  both  on  greased  sheets  of  paper  and  bake 
in  an  oven  240  degrees  Fahr.  till  a  light  brown.  Put  the  straws 
in  the  rings  like  a  bundle  of  sticks.  MRS.  R.  M.  BEIX. 

VANITY-AND-VEXATION-OF-SPIRIT. 
Beat  the  whites  of  four  eggs  to  a  stiff  froth,  add  a  little  salt 
and  stir  in  flour  until  thick  enough  to  roll.     Roll  very  thin  and 
cut  into  strips  an  inch  wide.     Drop  the  strips  into  boiling  lard 
and  cook  a  few  seconds.     Should  be  white  when  done. 

MRS.  WM.  McKEEVER. 


30  CHOICE  RECIPES. 


WELSH  BOY. 

Two  cups  of  grated  cheese,  one-half  cup  of  milk,  two  eggs,  a 
pinch  of  mustard  and  cayenne  pepper,  one-half  teaspoonful  of  salt. 
Cook  until  smooth  and  spread  over  buttered  slices  of  thin  toast. 
Set  in  the  oven  to  brown.  Serve  immediately. 

WELSH   RARE-BIT. 

One  pound  of  cheese,  one  tablespoonful  of  butter,  one  tea- 
spoonful  of  dry  mustard,  one  teaspoonful  of  salt,  a  dash  or  two  of 
red  pepper,  half  a  cup  of  beer  or  ale,  scant.  Shave  your  cheese 
into  thin  pieces,  add  all  the  dry  ingredients,  put  the  butter  in  a 
•chafing-dish  ;  when  melted,  add  cheese,  etc.  ;  begin  to  stir  ;  when 
•cheese  begins  to  melt  add  the  beer  or  ale,  a  little  at  a  time,  stirring 
.all  the  time  until  the  mixture  is  smooth  and  stringy.  Have  ready 
your  toast  and  hot  plates  and  serve  at  once.  This  amount  will 
make  enough  for  eight  slices  of  toast.  If  no  chafing-dish  is  handy, 
anything  will  do,  only  be  sure  to  make  it  over  hot  water.  If  you 
-do  not,  it  will  be  tough.  One-half  cup  of  cream  or  milk  may  be 
used  in  place  of  beer.  MRS.  C.  D.  CHESSMAN. 

BACON   FRITTERS. 

Fry  small  slices  of  bacon  to  a  delicate  crisp,  then  dip  each 
slice  into  a  batter  made  of  egg,  flour  and  milk ;  after  which  again 
fry,  slightly  browning  the  sides.  Miss  WITHER. 


BREADS. 


REAL  PARKER  HOUSE  ROLLS. 

Two  quarts  of  sifted  flour,  one  teaspoonful  of  salt,  two  table- 
spoonfuls  of  butter,  not  melted,  but  worked  into  the  flour.  Make 
a  hole  in  the  middle  of  the  flour  and  put  in  a  pint  of  luke  warm 
scalded  milk  and  one  teacup  of  yeast.  Set  at  9  o'clock  in  the 
morning  and  at  12  o'clock  mix  well  with  tablespoon  and  let  it 
rise  until  4  o'clock ;  then  roll  out  one-fourth  of  an  inch  thick, 
cut  with  muffin  ring,  then  fold  in  envelopes.  Put  in  buttered 
tins  and  allow  them  to  rise  until  5:30  o'clock,  when  bake  in  a 
quick  oven.  MRS.  HUGH  MACNEIL. 


CHOICE  RECIPES.  31 


A   QUICK   LOAF  BREAD. 

Add  six  teaspoonfuls  of  baking  powder  and  four  quarts  of 
whole  wheat  flour  ;  sift  four  times.  Moisten  quickly  with  cold 
water,  using  about  one  and  a  half  quarts.  It  must  be  moist,  yet 
at  the  same  time  sufficiently  stiff  to  mold.  Knead  and  mold 
quickly  into  four  loaves.  Brush  with  milk  and  bake  in  a  moderate 
oven  one  hour.  Cool  the  same  as  yeast  bread. 

MRS.  RORER. 

BOSTON    BROWN    BREAD. 

Mix  two  cups  of  Yankee  rye  meal,  one  cup  of  granulated 
yellow  Indian  meal  and  one  cup  of  whole  wheat  flour.  Add  a 
teaspoonful  of  salt,  and  sift.  Dissolve  a  level  teaspoonful  of  soda 
in  about  two  tablespoonfuls  of  warm  water ;  add  it  to  one  and  a 
half  pints  of  thick,  sour  milk,  or  buttermilk.  Then  add  to  this 
one  cup  of  molasses.  When  thoroughly  blended  pour  it  over  the 
dry  ingredients  and  mix  thoroughly.  Put  into  baking  powder 
cans  and  steam  one  hour.  Lift  the  covers,  allowing  the  bread  to 
cool,  and  at  serving  time  bake  for  thirty  minutes. 

MRS.   RORER. 

POP-OVERS. 

Beat  two  eggs,  without  separating,  until  thoroughly  mixed  ; 
add  one  cup  of  milk.  Put  one  cup  of  flour  into  another  bowl  ; 
add  to  it  gradually  the  eggs  and  milk  ;  beat  until  smooth.  Strain 
through  an  ordinary  gravy  strainer.  Put  at  once  into  greased, 
hot  gempans  and  bake  in  a  moderately  quick  oven  for  forty-five 
minutes.  If  these  are  properly  made  and  properly  baked  they 
should  swell  six  times  their  original  bulk,  and  may  be  used  for 
breakfast  or  luncheon,  or  served  with  a  liquid  pudding  sauce  as  a 
dessert.  Whole  wheat  flour,  if  sifted  three  times,  may  be  sub- 
stituted for  white  flour.  Iron  gempans  insure  better  results  than 
those  made  of  lighter  metals.  MRS.  RORER. 

CLIFTON    GLUTEN    ROLLS. 

Three  cups  sifted  health  flour,  two  teaspoons  baking  powder, 
one-half  teaspoon  of  salt,  two  cups  sweet  milk.  Mix  all  to 
light  dough,  heat  and  grease  the  tins  and  bake  twenty-five 
minutes  in  a  hot  oven.  MRS.  M.  J.  BELL. 


32  CHOICE  RECIPES. 


ASTOR  HOUSE  MUFFINS. 

One  pound  of  flour,  two  ounces  of  butter,  one  ounce  of  sugar, 
one  ounce  of  baking  powder,  two  eggs,  milk  enough  to  make  a 
soft  dough.  MRS.  F.  A.  EASTMAN. 

BREAD  STICKS. 

To  make  bread  sticks,  use  either  the  whole  wheat  or  white 
bread.  At  sponging  time  take  about  a  tablespoonful  of  the 
sponge  and  roll  it  out  under  your  hand  in  a  long,  round  bit  the 
size  of  your  finger  and  the  length  of  your  bread  stick  pan.  Put 
each  one  down  in  its  place  in  the  pan,  stand  in  a  warm  place  for 
thirty  minutes,  brush  them  with  water  and  bake  in  a  quick  oven 
about  fifteen  minutes.  Persons  who  are  troubled  with  indiges- 
tion can  eat  bread  sticks  when  any  other  form  of  bread  would  be 
objectionable.  MRS.  RORER. 

FRENCH   TOAST. 

Heat  in  the  spider  a  small  lump  of  butter.  Break  an  egg  and 
beat  it  into  half  a  cup  of  milk  ;  dip  a  slice  of  bread,  covering  both 
sides  with  the  mixture,  and  fry.  One  egg  should  be  enough  for 
three  small  slices.  .  MRS.  JEANNETTE  STUART. 

HOE  CAKE. 

Scald  one-third  of  the  meal  with  hot  water  ;  add  the  rest  of 
the  meal,  a  handful  of  flour  and  salt  to  taste  ;  mix  with  cold  water 
to  the  consistency  of  a  very  thick  batter.  Clean  and  grease  old- 
fashioned  "nigger  hoe,"  spread  the  cake  on  it  and  pat  it  smooth.. 
Set  on  top  of  hot  coals  and  when  brown  on  bottom  turn  with 
knife  and  brown  the  other  side.  May  be  baked  in  spider  or  on. 
top  of  stove.  MRS.  WM.  McKEEVER. 

SANDWICHES. 
(Named  from  Lord  Sandwich.) 

Appropriate  winter  sandwiches  are  :  Chicken,  tongue,  hamr 
beef,  mutton,  duck,  celery,  caviar. 

Made  from  fruits  :     Cherries,  pineapples  and  gages  blend. 
The  sandwiches  may  be  cut  in  different  shapes  or  fingers. 
For  crescents,  use  a  biscuit-cutter.     They  can  be  halved. 
Fruits  should  be  chopped. 


CHOICE  RECIPES.  33 


WALNUT  SANDWICHES. 

Shell  half  a  pound  of  English  walnuts.  Put  the  kernels  into 
a  pint  of  boiling  water  ;  boil  for  a  minute  ;  drain,  and  cover  with 
stock  ;  add  a  bay  leaf,  a  few  celery  tops  and  a  slice  of  onion. 
Cook  gently  for  twenty  minutes,  drain  and  skim  ;  chop  fine,  add 
half  a  teaspoonful  of  salt  and  a  dash  of  cayenne  or  paprica. 
Spread  between  thin  slices  of  buttered  bread.  These  are  very 
nice  served  with  lobster  a  la  Newberg. 

MRS.  J.  W.  McKiNLEY. 

CHICKEN   SANDWICHES. 

Chop  cold,  cooked  chicken  very  fine.  Pound  until  smooth, 
adding  gradually  enough  thick,  sweet  cream  to  make  a  paste. 
To  each  pint  add  a  teaspoonful  of  salt,  a  dash  of  pepper,  a  tea- 
spoonful  of  onion  and  a  tablespoonful  of  lemon  juice.  Spread 
between  thin  slices  of  buttered  bread. 

MRS.  J.  W. 


OLIVE  SANDWICHES. 

Chop  or  cut  into  small  pieces  one  quart  of  ripe,  split  olives. 
Mix  lightly  with  one-half  pint  of  mayonnaise  dressing  and  the 
yolks  of  two  hard-boiled  eggs,  rubbed  to  a  paste  with  two  table- 
spoonfuls  of  thick,  sweet  cream.  Season  with  paprica  and  a  little 
salt,  unless  the  olives  are  very  salt. 

MRS.  J.  W.  McKiNLEY. 

ASH  CAKE  FOR  PICNICS. 

Mix  Indian  meal  with  water  and  a  little  salt  ;  mix  stiff  enough 
to  roll.  Place  in  maize  or  cabbage  leaves,  rake  out  hot  ashes  and 
bake  a  golden  brown.  MRS.  BURTON  HARRISON. 

BROWN    BREAD. 

One  and  a  half  cups  sour  milk,  half  a  cup  of  molasses,  half  a 
teaspoonful  of  soda,  graham  flour  enough  to  make  a  stiff  batter 
(about  three  cups).  Bake  thirty  minutes. 

Miss  LILIAN  VOSBURGH. 

SUGGESTIONS. 

To  warm  over  rolls  and  biscuits,  put  them  in  a  common  paper 
sack  and  put  in  a  hot  oven.  Don't  wet  them.  C.  B.  C. 


34  CHOICE  RECIPES. 


CAKE. 


GOLD  MEDAL  FRENCH  CREAM  CAKE. 

For  cake  :  Three  eggs,  one  cup  of  white  sugar,  one  and  a 
half  cups  of  flour,  one  teaspoonful  baking  powder,  two  table- 
spoonfuls  thick  sweet  cream,  one  teaspoonful  of  lemon  extract  or 
vanilla  ;  bake  as  jelly  cake. 

For  the  mock  cream  :  One  tablespoonful  flour  stirred  in  a 
little  cold  milk;  add  one  egg,  well  beaten;  one-half  teacup 
white  sugar ;  add  one  tablespoonful  of  butter  to  this ;  add  one- 
half  pint  of  sweet  milk  (cream  is  preferred),  and  boil  the  whole 
until  it  thickens ;  flavor  with  lemon ;  if  used  in  cake  while 
warm,  spread  between  cake.  The  cake  is  much  improved  if 
baked  a  day  or  two  before  using. 

This  cake  was  first  baked  for  Louis  Napoleon  for  the  Paris 
Exposition  at  Paris,  for  which  a  gold  medal  was  granted  ;  after- 
wards for  the  Centennial  at  Philadelphia,  1876. 

MRS.  J.  W.  HOPKINS. 

ANGEL  FOOD  CAKE. 

Whites  of  eleven  eggs,  one  and  one-half  cups  granulated 
sugar,  one  cup  of  flour,  one  level  teaspoon  cream  tartar,  one  tea- 
spoon extract  vanilla,  one-eighth  teaspoon  salt  ;  sift  flour  and 
sugar  each  five  times  separately ;  beat  egg  (salted)  very  stiff,  sift 
the  cream  of  tartar  with  the  flour  and  then  sift  into  the  beaten 
egg,  then  extract  ;  bake  from  forty  to  sixty  minutes. 

Miss  LOUISE  WETMORE. 

NUT  CAKE. 

Two  cups  sugar,  one  cup  butter,  four  eggs,  three  cups  flour, 
one  cup  cold  water,  one  teaspoon  soda,  two  teaspoons  cream 
tartar,  two  cupfuls  nuts  added  last ;  dredge  slightly  with  flour. 
Bake  in  a  loaf  in  a  moderate  oven  for  fifty  or  sixty  minutes  ;  ice 
with  caramel  icing. 

Caramel  icing.  Two  cups  brown  sugar,  one-half  cup  milk, 
one  tablespoon  butter.  Boil  until  it  just  begins  to  "  thread, "  take 
from  the  fire  and  stir,  adding  when  partly  cool  two  tablespoons  of 
vanilla.  MRS.  DON  A.  MACNEIL. 


CHOICE  RECIPES.  35 


DEVIL'S  FOOD. 

No.  i.  One  cup  brown  sugar,  one-half  cup  of  butter,  one- 
half  cup  of  sweet  milk,  two  eggs,  one  very  scant  teaspoon  of 
soda,  two  very  full  cups  of  flour. 

No.  2.  One  cup  of  grated  chocolate  (Baker's  unsweatened), 
one-half  cup  sweet  milk,  one  cup  brown  sugar.  Boil  this  until 
very  thick;  cool ;  add  two  teaspoons  of  vanilla  and  mix  into  No. 
i  ;  bake  in  three  layers. 

In  mixing  No.  i,  cream,  butter  and  sugar,  break  eggs  into 
sugar  and  beat  hard  for  five  minutes,  then  add  milk,  and  then 
soda,  dissolved  in  a  little  warm  water  ;  then  No.  2,  filling,  and 
last  the  flour,  and  beat  very  hard. 

Icing.  One-half  cup  of  sweet  cream,  beat  in  enough  pulver- 
ized sugar  to  make  stiff.  MRS.  ADAMS. 

ENGLISH  CHEESE  CAKES. 

One  cup  cottage  cheese,  one  egg,  one  tablespoon  sugar,  one- 
half  cup  of  cream,  one-quarter  cup  raisins  ;  line  patty  pans  with 
pie  crust  and  fill  with  the  above  mixture  ;  bake. 

MRS.  C.  E.  ANGLE. 

CHOCOLATE  CAKE. 

One-half  cup  butter,  one  cup  sugar,  three  eggs  (one  white 
reserved  for  frosting),  one  cup  milk,  one-half  cup  grated  choco- 
late (unsweetened),  one  cup  sugar,  one  tablespoon  vanilla,  two 
cups  flour,  one  teaspoon  soda,  dissolved  in  a  little  milk.  Boil 
milk,  chocolate  and  one  cup  of  sugar  together,  then  mix  in  the 
order  given,  adding  the  chocolate  mixture  hot.  Bake  in  two 
jelly  tins  and  ice  with  boiled  icing,  with  or  without  chocolate 
in  it. 

Boiled  icing.  One  cup  granulated  sugar,  one-third  cup  boil- 
ing water,  one  saltspoon  cream  of  tartar.  Boil  sugar  and  water 
without  stirring  until  it  "  threads  ;  "  add  the  cream  of  tartar  to 
tartar  to  the  beaten  egg,  and  pour  over  it  the  boiling  syrup  in  a 
fine  stream,  beating  well.  MRS.  DON  A.  MACNEIL. 

CREAM    COOKIES. 

One  pint  of  sour  cream,  two  cups  sugar,  three  eggs,  well 
beaten,  two  teaspoons  soda.  Mix  very  soft.  Bake  quickly. 
Flavor  with  grated  lemon.  MRS.  BENJ.  THORPE. 


36    *  CHOICE  RECIPES. 


CHOCOLATE   CAKE. 

One-fourth  cup  butter,  one-half  cup  sugar,  one-half  cup  sweet 
milk,  two  eggs,  one-half  cup  grated  chocolate,  one  cup  flour,  one 
teaspoon  yeast  powder.  This  makes  two  layers.  Put  together 
with  boiled  frosting.  MRS.  COLES  BASHFORD. 

MARBLE  CAKE. 

Light  mixture.  One  cup  of  sugar,  one-half  cup  of  butter, 
one-half  cup  milk,  two  cups  of  flour,  two-thirds  full ;  two  eggs, 
one  even  spoonful  soda,  one-half  even  spoonful  vanilla. 

Dark  mixture.  One-half  cake  of  chocolate,  one-half  cup  of 
milk,  two  heaping  spoonfuls  of  sugar,  one  egg.  Cook  until  it 
thickens,  stirring  all  the  time  ;  add  one-half  teaspoonful  vanilla, 
and  mix  with  the  white  mixture.  Bake  forty-five  minutes  in 
slow  oven.  Make  very  carefully.  MRS.  WM.  PRIDHAM. 

CIVIL  RIGHTS  CAKE. 

One  cup  of  butter,  two  cups  of  sugar,  three  cups  of  flourr 
one-half  cup  of  sweet  milk,  two  teaspoons  of  baking  powder, 
whites  of  seven  eggs.  Divide  into  three  layers.  For  the  dark 
part,  one-half  cup  of  raisins,  one-quarter  cup  of  molasses,  one 
and  one-half  teaspoonfuls  of  ground  cinnamon,  one  of  allspice,  a 
little  cloves.  Flour  the  raisins,  and  use  a  very  little  baking 
powder  with  the  flour  you  use  to  flour  the  raisins.  Flavor  the 
white  part  with  essence  of  lemon,  and  put  jelly  between  the 
layers,  icing  the  whole  of  the  cake  on  the  outside  with  any  plain, 
white  icing.  MRS.  H.  C.  GOODING. 

ORANGE  FRITTERS. 

Yolks  of  four  eggs  beaten  with  four  tablespoons  of  sugar , 
stir  into  this  the  juice  of  half  a  lemon  and  just  flour  enough  to 
thicken  like  a  batter ;  add  beaten  whites  and  dip  in  one  slice  of 
orange  at  a  time.  Take  up  with  large  kitchen  spoon  and  lay  in 
hot  butter  and  fry  a  nice  brown.  Sprinkle  pulverized  sugar  on 
top.  MRS.  ANNA  C.  URBAN. 

DELICATE    CAKE. 

One  cup  of  sugar,  one-half  cup  of  butter,  two  cups  of  flour, 
sifted  twice  with  one  and  one -half  teaspoons  baking  powder  ;  one- 
half  cup  sweet  milk  ;  whites  of  four  eggs,  well  beaten  ;  flavor  to 
taste. 


CHOICE  RECIPES.  37 


COMBINATION   CAKE. 

White  part — Two  cups  sugar,  one  cup  butter,  one  cup  sweet 
milk,  whites  of  five  eggs  stiffly  beaten,  two  and  one-half  cups 
flour,  sifted  twice  with  one  and  one-half  teaspoons  baking  powder ; 
flavor  to  taste. 

Dark  part — To  two  large  spoons  of  the  above  add  half  a  cup 
of  raisins,  same  of  currants,  half  a  cup  molasses,  half  cup  of 
flour  ;  spice  well,  as  for  fruit  cake. 

Bake  white  part  in  layers  ;  dark  part  in  layers,  also.  Place 
one  layer  dark  between  two  of  the  white,  with  jelly  between. 
Frost.  Best  to  bake  the  layers  in  square  or  oblong  tins,  and  cut 
in  dainty  blocks.  If  you  color  one  layer  of  the  white  cake  it  is  a 
change.  MRS.  BENJ.  THORPE. 

WALNUT  TORTE  (CAKE). 

Separate  the  yolks  and  whites  of  nine  eggs  ;  sift  half  a  pound 
of  pulverized  sugar  into  the  yolks  and  beat  until  the  consistency 
of  batter  ;  add  a  pinch  of  salt  to  the  whites  and  beat  till  very  stiff. 
Have  ready  a  pound  of  walnuts,  shelled  carefully  (weigh  before 
shelling).  Reserve  some  of  the  whole  ones  for  decorating  the 
cake.  Pound  remainder  in  a  mortar,  or  with  rolling-pin,  and  add 
to  beaten  yolks  ;  add  also  two  heaping  tablespoons  sponge  cake  ; 
last,  add  the  stiff-beaten  whites.  Bake  in  a  moderate  oven  three- 
quarters  of  an  hour.  MRS.  ANNA  C.  URBAN. 

WHITE  CAKE. 

One  cup  sweet  milk,  one  cup  butter,  two  cups  sugar,  three 
and  one-half  cups  sifted  flour,  three  teaspoons  Royal  baking 
powder,  sifted  three  or  four  times  with  the  flour  ;  whites  of  eight 
eggs ;  cream,  sugar  and  butter  together,  Beat  eggs  to  a  stiff 
froth  and  stir  in  last.  Season  with  lemon.  Lay  papers  over  top 
of  cake  pan  until  the  bottom  is  well  baked. 

MARY  E.  THRELKELD. 

VERMONT  ELECTION  CAKE. 

Three  cups  new  milk,  two  cups  sugar,  one  yeast  cake.  Let 
it  stand  over  night.  In  the  morning  add  two  cups  of  sugar,  two 
cups  of  shortening  (one  cup  butter,  one  cup  of  meat  fat  is  best), 
two  cups  of  raisins,  two  eggs,  one-half  teaspoon  soda,  one  nut- 
meg. Let  it  rise  until  it  bubbles,  then  bake.  Makes  four 
loaves.  MRS.  J.  O.  HALL. 


38  CHOICE  RECIPES. 


WATERMELON  CAKE. 

White  part.  One-half  cup  butter,  one-half  cup  milk,  one  and 
a  half  cups  sugar,  whites  of  three  eggs,  beaten  stiff;  two  tea- 
spoons baking  powder. 

Dark  part.  One  cup  red  sugar,  one-half  cup  white  sugar, 
one-half  cup  butter,  one-half  cup  of  milk,  yolks  of  three  eggs, 
two  teaspoons  of  baking  powder.  Put  raisins  or  currants  in  the 
red  part  to  represent  watermelon  seeds. 

MRS.  R.  B.  ASHLEY. 

DELICATE  CAKE. 

Two  cups  sugar,  one-half  cup  butter,  the  whites  of  four  eggs, 
one  cup  of  sweet  milk,  three  cups  of  flour,  three  small  teaspoons 
of  baking  powder,  flavoring.  Beat  the  butter  and  sugar  to  a 
cream,  then  stir  in  the  milk  and  flour  ;  add  the  whites  last.  This 
can  be  used  for  any  layer  cake.  MRS.  T.  F.  BIXBY. 

VELVET  SPONGE  CAKE. 

Four  eggs,  whites  and  yolks  beaten  separately  ;  two  cups  of 
sugar,  two  heaping  cups  of  flour,  two  teaspoons  of  baking  pow- 
der, one  cup  of  boiling  water.  Beat  yolks,  add  sugar  and 
beat  until  real  smooth,  add  flour  and  baking  powder,  then  hot 
water,  then  beaten  whites,  and  beat  all  well.  The  batter 
will  be  thin,  but  it  will  come  out  all  right.  Bake  half  an  hour 
in  a  moderate  oven.  MRS.  C.  D.  CHEESMAN. 

SPONGE  CAKE. 

Three  eggs,  beat ;  one  and  one-half  cups  sugar,  beat  ;  one 
cup  flour,  beat ;  one-half  cup  cold  water,  beat ;  one-half  teaspoon 
soda,  beat  ;  one  cup  flour  and  one  teaspoon  of  cream  of  tartar, 
beat ;  one  teaspoon  of  vanilla  ;  slow  oven. 

MRS  T.  F.  BIXBY. 

RAISED  DOUGH  CAKE. 

Two  pounds  raised  dough  (made  from  good  recipe  for  bread), 
three-fourths  pound  brown  sugar,  one-half  pound  butter,  four 
eggs,  one-half  pound  raisins,  one-half  pound  currants,  one  tea- 
spoon cinnamon,  one  teaspoon  cloves,  one  teaspoon  allspice,  one- 
half  teaspoon  nutmeg.  Raise  for  half  an  hour,  then  bake  in  a 
moderate  oven.  MRS.  HUGH  MACNIEL. 


CHOICE  RECIPES.  39 


EGOLESS  CAKE. 

One  and  a  half  cups  sugar,  one-half  cup  of  butter,  one  cup  of 
sour  milk,  one-half  teaspoon  soda,  one-half  teaspoon  cinnamon, 
one-half  nutmeg  (grated),  three  level  cups  of  sifted  flour,  one  and 
a  half  cups  of  seeded  raisins  chopped  and  well  floured  in  part  of 
this  three  cups. 

"A  tutti  frutti  filling  for  layer  cake  is  made  by  mixing 
chopped  raisins  and  a  small  quantity  of  lemon,  orange 
and  citron  peel,  currants  and  nuts  with  soft  icing.  It  must  be 
very  thoroughly  mixed,  so  that  no  one  ingredient  shall  predomi- 
nate." Miss  LILIAN  VOSBURGH. 

ORANGE  CAKE. 

Two  cups  of  sugar,  one  cup  butter,  five  eggs,  yolks  and 
whites  beaten  separately ;  four  cups  of  flour,  one  cup  sweet 
milk,  two  teaspoons  baking  powder,  two  teaspoons  lemon  ex- 
tract ;  add  whites  of  eggs  last.  This  receipt  makes  two  cakes. 

Filling.  Beat  the  whites  of  two  eggs  very  stiff  and  add  a 
little  sugar.  Chop  two  oranges  very  fine  and  beat  into  whites  of 
egg.  Miss  CARRIE  OLESON. 

FRUIT  CAKE. 

One  pound  flour,  one  pound  butter,  one  pound  sugar,  one 
dozen  eggs,  three  pounds  currants,  four  pounds  raisins,  one 
and  one  -  half  pounds  citron,  one  and  one  -  fourth  ounces 
cinnamon,  one-half  ounce  mace,  one-fourth  ounce  cloves, 
one-half  teaspoon  ginger,  one-half  tablespoon  soda,  one- 
half  teacup  molasses,  one-fourth  pint  best  strong  brandy.  To 
prevent  fruit  cake  baking  too  hard  on  the  bottom  make  thick 
batter  of  graham  flour  and  water,  and  place  an  inch  deep  in  the 
baking  tin.  Place  oiled  paper  on  this  and  at  sides  of  tin  before 
pouring  in  the  mixture.  MRS.  WM.  PRIDHAM. 

POLISH  ALMOND  CAKE. 

Two-thirds  of  a  cup  of  fresh  butter,  one  cup  sugar — cream 
well  together  ;  add  four  eggs,  one  at  a  time  ;  beat  thoroughly  ; 
then  beat  in  one  heaping  cup  of  flour  and  a  very  scant  teaspoon 
of  baking  powder  ;  have  blanched  and  shredded — not  chopped — 
one-fourth  pound  almonds,  stir  half  of  which  into  the  cake,  and 
strew  the  rest  on  the  top  ;  bake  in  a  small  dripping  pan  or  other 
scant  pan.  Miss  LILIAN  VOSBURGH. 


4O  CHOICE  RECIPES. 


COOKIES. 


LEMON  COOKIES. 

Half  a  cup  of  butter,  one  cup  sugar,  juice  of  one-half  large 
lemon,  grated  peel  of  half  a  lemon  ;  one-half  teaspoon  soda  in 
two  tablespoons  milk  ;  flour  to  roll. 

MRS.  JENNIE  M.  SMITH. 

HONEY    COOKIES. 

One-half  pound  almonds,  one-half  pound  chocolate,  one  cup 
honey,  cup  of  sugar,  four  eggs,  one  wineglass  of  brandy,  one  tea- 
spoon cloves,  allspice  and  cinnamon,  one-half  teaspoon  baking 
powder  and  flour  to  stiffen.  MRS.  ANNA  C.  URBAN. 

FRUIT  COOKIES. 

One  and  a  half  cups  sugar,  one  cup  butter,  three  eggs,  a  level 
teaspoon  soda  dissolved  in  one-fourth  cup  buttermilk,  one-half 
teaspoon  cloves,  two- thirds  teaspoon  cinnamon,  little  nutmeg,  one 
cup  chopped  raisins  or  part  currants,  one-fourth  cup  citron.  Mix 
soft  and  sift  sugar  on  top.  MRS.  FRANK  GORDON. 

FANCY  COOKIES. 

One  cup  white  sugar,  one-half  cup  butter,  two  eggs,  one  and 
a  half  cups  flour  (probably  more),  one-fourth  teaspoon  hartshorn. 
Roll  thin,  cut  in  fancy  shapes,  paint  tops  with  beaten  egg  and 
sprinkle  with  sugar  and  cinnamon.  MRS.  LESLIE  SMITH. 

ANNA'S  GINGERSNAPS. 

One  cup  butter,  one  cup  sugar,  one  cup  molasses,  one-half 
cup  boiling  water,  two  teaspoons  ginger,  one-half  teaspoon 
cloves,  one  teaspoon  soda,  flour  to  make  a  stiff  dough.  The  soda 
is  dissolved  in  the  boiling  water.  Bring  molasses  to  a  boil.  Mix 
sugar  and  butter  to  a  cream,  then  add  the  molasses,  then  the  hot 
water  and  soda,  spices  and  last  the  flour,  quite  stiff.  Roll  out 
very  thin  and  bake  in  very  hot  oven. 

MRS.  HUGH  MACNEII,. 


CHOICE  RECIPES.  41 


DOUGHNUT  BALLS. 

One  cup  sugar,  three-quarters  cup  sweet  milk,  four  eggs,  one 
teaspoonful  extract,  two  teaspoonful  baking  powder,  two  cups 
flour,  add  pinch  of  salt.  Stir  with  spoon  the  same  as  for  batter- 
cakes,  then  drop  with  teaspoon  into  a  skillet  of  hot  lard.  When 
fried  brown,  roll  in  pulverized  sugar  and  cocoanut. 

MRS.  W.  R.  HUNT. 

GERMAN  COOKIES. 

One  cup  white  sugar,  one  cup  dark  brown,  one-half  cup 
water,  one-half  teaspoon  saleratus  in  water,  one  teaspoon  cloves, 
one  teaspoon  ginger,  little  cinnamon,  pinch  of  salt.  Roll  very 
thin.  Very  fine  with  coffee  for  breakfast. 

MRS.  J.  C.  WILCOX. 

FRIED  CAKES. 

One  cup  sugar,  three  eggs,  one  cup  milk,  three  small  table- 
spoonfuls  lard,  three  teaspoons  baking  powder,  a  little  nutmeg, 
half  teaspoonful  salt.  Mold  soft  and  drop  into  hot  lard,  then 
place  kettle  on  back  of  stove  and  cook  slowly  until  done. 

MRS.  L.  G.  WETMORE. 

WALNUT  WAFERS. 

Two  eggs,  well  beaten  ;  one  cup  brown  sugar,  one  cup  chopped 
walnuts,  pinch  of  salt,  four  tablespoons  sifted  flour.  Bake  a 
-spoonful  on  buttered  paper  or  tins. 

MRS.  W.  G.  COCHRAN. 

HERMITS. 

Two  cups  of  brown  sugar,  one  cup  of  butter,  one  cup  of 
raisins,  chopped  fine ;  three  eggs,  one-half  teaspoon  soda  dis- 
solved in  three  tablespoons  of  milk ;  one  nutmeg,  one  teaspoon 
each  of  cloves  and  cinnamon,  six  cups  of  flour.  Roll  one-quarter 
inch  thick,  cut  in  small  cakes,  and  bake  in  a  rather  quick  oven. 

MRS.  W.  G.  COCHRAN. 

EGOLESS  COOKIES. 

Six  cups  flour,  two  cups  sugar,  one  cup  butter,  one  cup  sweet 
milk,  one  teaspoon  soda.  Roll  very  thin  and  bake  quickly. 

MRS.  W.  C.  PATTERSON. 


42  CHOICE  RECIPES. 


PUDDINGS. 


STEAMED  GRAHAM  PUDDING. 

Two  cups  of  graham  flour,  one  cup  of  milk,  one  cup  molasses, 
one-half  cup  sugar,  three  tablespoonfuls  melted  butter,  one  tea- 
spoonful  soda,  all  kinds  of  spice  and  a  cup  of  raisins,  if  you  like. 
Steam  three  hours.  Any  kind  of  sauce.  MRS.  T.  F.  BIXBY. 

CHOCOLATE    PUDDING. 

Six  tablespoonfuls  of  grated  chocolate,  ten  tablespoonfuls  of 
bread  crumbs,  one  quart  of  milk.  Boil  together  till  thick  as 
"pap  ;  "  when  cool,  add  one  cup  sugar,  six  eggs,  less  two  whites. 
Bake.  Make  icing  of  whites  left  out,  as  much  sugar  as  it  will 
bear  without  becoming  stringy.  Spread  over  pudding  and  brown 
slightly.  Serve  with  cream.  MRS.  R.  M.  BEU,. 

LEMON   CREAM  PUDDING. 

Beat  the  yolks  of  four  eggs  with  four  tablespoonfuls  of  sugar, 
add  the  juice  and  grated  rind  of  one  large  lemon,  two  tablespoons 
"of  hot  water.  Let  simmer  until  it  thickens,  then  remove  from 
front  of  stove  and  stir  in  the  whites  of  four  eggs,  beaten  stiff  with 
two  tablespoons  of  powdered  sugar.  MRS.  G.  P.  GEHRING. 

ORANGE   SHORTCAKE. 

One  tablespoon  of  butter,  two  of  sugar,  one  well-beaten  egg, 
one  cup  of  sweet  milk,  three  cups  of  flour,  two  teaspoons  of 
baking  powder  ;  beat  butter,  sugar  and  egg  together.  Slice  half 
a  dozen  oranges,  cutting  into  little  bits  ;  cover  with  care ;  sugar 
and  let  stand  half  an  hour  before  using.  Make  a  sugar  and  butter 
sauce,  adding  the  juice  of  four  oranges,  one-quarter  cup  of  boiling 
water  and  two  tablespoons  of  wine.  MRS.  Ross. 

RICE   CREAM. 

Half  a  cup  rice  cooked  in  three  cups  milk  till  soft ;  add  two 
cups  milk,  yolks  of  three  eggs,  beaten  well,  and  four  tablespoons 
sugar.  Let  this  boil  up,  then  pour  in  pudding  dish.  Beat  the 
whites  of  the  three  eggs,  add  four  tablespoons  sugar,  flavor  with 
lemon  or  vanilla,  and  return  to  the  oven  until  brown. 

MRS.  C.  C.  GIBBONS. 


CHOICE  RECIPES.  43 


ORANGE    PUDDING. 

Pare  and  slice  around  the  fruit  six  large  oranges ;  sprinkle 
plentifully  with  sugar,  then  cover  with  either  of  the  following 
preparations,  stirring  carefully,  to  mix  it  through  the  fruit,  then 
set  on  ice  until  ready  to  serve  : 

No  i — Boil  and  sweeten  to  taste  one  pint  rich  milk,  thicken 
with  cornstarch  and  flavor  with  vanilla  ;  add  pinch  of  salt  and 
lump  of  butter  size  of  an  egg. 

No.  2 — Two  wineglasses  of  white  wine,  half  a  cup  of  sugar, 
yolks  of  two  eggs  and  pinch  of  salt.  Beat  all  well  together,  then 
place  over  fire  ;  stir  constantly  until  it  thickens,  and  pour  over 
fruit  already  prepared. 

Adding  three  sliced  bananas  to  oranges  makes  another  delicious 
dessert. 

Peaches  served  in  the  same  way  are  delicious.  The  whites  of 
the  eggs  may  be  beaten  light  and  laid  on  top. 

MRS.  W.  T.  DUNWELL. 

MRS.    H.   H.   MAYNARD'S   BLACKBERRY   DUMPLINGS. 

(An  old  Southern  recipe.) 

Make  a  nice  baking  powder  crust ;  a  little  shorter  and  a  little 
softer  than  for  biscuit ;  roll  a  little  thicker  than  pie  crust  and  cut 
into  pieces  as  large  as  a  tea  plate ;  cover  the  center  of  each, 
thickly,  with  blackberries  and  a  heaping  tablespoon  of  sugar  ; 
pull  the  edges  of  the  crust  up  around  the  berries  and  pinch  to- 
gether. Put  the  dumplings  in  a  dry,  granite  pan,  not  crowding, 
and  put  in  a  rather  slow  oven.  After  they  begin  to  brown 
slightly,  put  a  little  butter  and  a  little  sugar  into  the  spaces  be- 
tween the  dumplings  and  pour  in  some  boiling  water  also.  Don't 
bake  too  fast,  but  if  they  seem  to  be  browning  too  rapidly  baste 
them  with  a  little  of  the  water.  Serve  hot,  with  hard  sauce. 

Miss  LILIAN   VOSBURGH. 

WHITE  PUDDINGS. 

Whites  of  two  eggs,  three  tablespoonfuls  of  sugar,  three 
tablespoonfuls  of  butter,  one-half  cup  of  milk ;  one  teaspoonful 
of  baking  powder  into  enough  flour  to  make  stiff  batter.  Steam 
forty  to  sixty  minutes.  Can  be  varied  by  putting  in  chopped 
dates,  figs,  or  any  other  fruit.  Serve  with  sauce. 

MRS.  FELIX  C.  HOWES. 


44  CHOICE  RECIPES. 


BATTER   PUDDING. 

One  pint  and  a  half  of  milk,  three  tablespoons  of  flour,  four  of 
sugar,  five  large  eggs  or  six  small  ones ;  flavor  with  vanilla. 
Bring  the  milk  to  the  boiling  point,  pour  it  over  the  sugar  and 
flour  (which  have  been  previously  sifted  together)  ;  allow  this  to 
•cool ;  add  the  eggs,  beaten  very  light,  and  bake  in  a  pudding  dish 
half  or  three-quarters  of  an  hour.  Serve  immediately,  with 
whipped  cream  or  foaming  sauce.  MRS.  A.  R.  SPRAGUE. 

MRS.  H.  H.   MAYNARD'S  BLACKBERRY  PUDDING. 

(An  old  Southern  recipe.) 

Half  a  cup  butter,  two  cups  sugar,  three  cups  flour,  half  a  cup 
milk,  two  small  teaspoons  baking  powder.  Mix  as  for  a  cake, 
and  pour  over  two  boxes  of  blackberries,  which  have  ready  in  the 
bottom  of  a  pudding  dish  sprinkled  with  a  little  flour  and  a  table- 
spoon of  sugar.  Then  put  into  the  oven  at  once  and  bake  as  care- 
fully as  you  would  cake.  Serve  hot,  with  hard  sauce. 

Miss  LILIAN   VOSBURGH. 

APPLE   GRUNT. 

Hemlock  Lake. 

Make  a  light  biscuit  crust.  While  it  is  baking,  stew  two 
pared,  cored  apples  in  a  little  water.  When  tender,  remove  from 
the  stove,  beat  yolk  of  one  egg  and  tablespoon  of  brown  sugar. 
Turn  the  brown  biscuit,  bottom  up,  on  to  a  platter  ;  butter  ;  cover 
with  apple  mixture  ;  beat  white  of  egg  ;  cover  the  apple  biscuit  ; 
brown  in  oven. 

BROWN   BETTY. 

Butter  a  deep  pudding  dish,  place  a  layer  of  sliced  apple  in 
the  bottom  ;  sprinkle  with  brown  sugar,  cover  with  grated  bread 
crumbs,  seasoned  with  bits  of  butter  and  sprinkle  with  cinnamon  ; 
then  a  layer  of  apples  ;  so  alternate,  until  the  dish  is  filled,  covering 
the  top  with  bread  crumbs  ;  brown  in  oven.  Serve  with  drawn 
butter  or  foam  sauce.  Excellent.  MRS.  JEANETTE  STUART. 

SIMPLE   RICE   PUDDING. 

Eight  cups  milk,  one  cup  rice,  one  cup  sugar,  one  teaspoonful 
salt ;  flavor  to  taste.  Put  over  a  very  slow  fire,  stirring  frequently, 
for  nearly  an  hour,  or  until  boiling  ;  then  place  in  oven  for  an 
hour,  till  good,  brown  crust  forms.  MRS.  C.  C.  ASHLEY. 


CHOICE  RECIPES.  45 


BANANA    PUDDING. 

One  pint  sweet  milk,  two  tablespoons  cornstarch,  three  table- 
spoons sugar,  the  beaten  whites  of  three  eggs,  a  little  salt.  Boil 
milk  in  a  double  boiler,  then  add  sugar  and  salt ;  then  cornstarch, 
dissolved  in  a  little  cold  water,  and  boil ;  when  done,  stir  in  the 
stiff  whites  of  eggs  quickly  and  thoroughly,  after  taking  from  fire. 
Turn  part  of  this  into  a  pudding  dish  and  slices  of  bananas  ;  then 
more  of  pudding  and  more  bananas.  Set  on  ice,  and  serve  cold, 
with  sweetened  cream.  Miss  L,IUAN  VOSBURGH. 


PIES. 


CURRANT  PIE. 

One  tumblerful  of  currants,  one  tumblerful  of  sugar,  one 
Stir  all  together  well.  Iy.  C.  B. 

ORANGE  MERINGUE  PIE. 

Grate  the  rind  and  use  the  juice  of  three  large  oranges  and  of 
one  lemon.  Stir  together  a  large  cup  of  sugar  and  a  heaping 
tablespoon  of  flour ;  add  to  this  the  well  beaten  yolks  of  three 
eggs  and  two  tablespoons  of  melted  butter.  Put  in  a  pie  pan 
lined  with  pie  paste,  and  bake  in  quick  oven.  When  done,  spread 
on  the  top  the  three  whites  of  the  eggs,  well  beaten,  and  well  sweet- 
ened with  fine  sugar.  Return  to  the  oven  and  brown  slightly. 

MRS.  FRANK  JOHN  HART. 

CREAM    PIE. 

Cream  part — Beat  one  egg  with  one- half  cup  of  sugar  and  one- 
quarter  cup  of  flour,  previously  mixed,  until  creamy.  Stir  this 
into  one  cup  of  boiling  milk  ;  add  one  teaspoonful  of  butter  and 
stir  one  way  until  it  thickens.  Flavor  with  vanilla  or  lemon. 

Crust  part — Three  eggs ;  beat  the  yolks  with  one  cup  of  gran- 
ulated sugar,  four  tablespoonfuls  of  milk  or  water,  one  cup  of 
flour,  one  teaspoonful  baking  powder.  Lastly,  the  beaten  whites. 
Flavor  same  as  cream.  Bake  in  two  medium  size  jelly  cake  tins. 
Bake  in  a  quick  oven  until  a  delicate  brown.  When  cool,  spread 
cream  between  layers  and  on  top.  MRS.  E.  S. 


46  CHOICE  RECIPES. 


RAISIN    PIE. 

One  coffee  cupful  of  layer  raisins  (stoned),  juice  of  one  lemon 
and  rind  peeled  thin  and  chopped  with  raisins,  one  tablespoonful 
sugar,  one  tablespoon  water.  Bake  with  upper  and  lower  crust. 

MRS.  GEORGE  MOTLEY. 


LIGHT  DESSERT. 


EGYPTIAN  PUDDING. 

One-half  cup  of  rice,  cooked  in  water  with  a  little  salt ;  one- 
half  box  of  gelatine,  well  dissolved  ;  one  pint  of  cream,  whipped; 
one  cup  of  pulverized  sugar,  the  juice  of  one  lemon  and  two 
oranges  ;  whip  cream  and  gelatine  together,  add  sugar  and  rice, 
and  five  cents'  worth  of  dates  and  figs,  a  little  citron  (chopped 
fine)  ;  garnish  with  crystalized  cherries  ;  cool  thoroughly. 

MRS.  A.  P.  WEST. 

CHARLOTTE  RUSSE. 

One  pint  rich  cream  (Santa  Ana  is  very  nice),  very  cold 
whipped,  to  which  add  one-half  cup  pulverized  sugar,  and  flavor 
with  vanilla  and  whip  again.  Line  a  dish  with  lady  fingers  and 
cover  with  the  cream.  MRS.  JESSE  W.  HATCH. 

APPLE   CHEESE. 

Stew  apples,  with  plenty  of  sugar,  lemon,  cloves  and  cinna- 
mon ;  pass  through  a  hair  sieve.  To  one  quart  add  one-half 
package  of  gelatine,  dissolved  in  water  ;  mix  well  and  pour  into 
a  mold.  When  cold  turn  out  and  serve  with  custard  poured  over 
it.  MRS.  G.  B.  F.  HAIXOCK. 

PINEAPPLE  CREAM. 

One-half  cup  of  sugar,  one  cup  of  water,  and  one  can  of 
grated  pineapple,  boiled  together  ten  minutes ;  dissolve  one-half 
box  of  gelatine  in  one-half  cup  of  water  and  beat  into  pineapple. 
When  cool  beat  in  one  cup  of  whipped  cream.  Set  on  ice.  Serve 
with  whipped  cream.  MRS.  SIDNEY  J.  PARSONS. 


CHOICE  RECIPES.  47 


AMBROSIA. 

Peel  and  slice  half  a  dozen  navel  oranges  into  a  glass  dish, 
sprinkled  liberally  with  white  sugar  ;  cover  and  mix  with  dessi- 
cated  cocoanut.  Let  stand  in  cool  place  one  hour  ;  serve. 

Miss  KATE  SAPPINGTON. 

APPLE  CHARLOTTE. 

Add  the  juice  of  one  lemon  to  a  pint  of  strained  apple  and 
one  cup  of  sugar.  If  the  apple  is  tasteless  add  the  juice  of  two 
lemons.  Stir  into  this  one-half  box  of  gelatine  after  it  has  been 
soaked  two  hours  in  one-half  cup  cold  water  and  dissolved  by 
one-half  cup  of  boiling  water  being  turned  upon  it.  Beat  thor- 
oughly and  set  in  refrigerator  to  thicken  ;  then  add  the  whites  of 
four  eggs,  beaten  stiff.  Line  a  mold  with  lady  fingers  and  fill 
with  mixture.  The  longer  you  beat  it  the  whiter  it  will  be. 

MRS.  E.  G.  SMEAD. 

ORANGE  CHARLOTTE. 

Soak  one-half  box  of  gelatine  in  one-half  cup  of  cold  water 
two  hours  ;  add  one  and  a  half  cups  of  boiling  water.  Stir  and 
strain,  to  which  add  two  cups  of  sugar,  one  cup  of  orange  juice 
and  juice  of  one  lemon.  Stir  until  mixture  is  cold — fifteen  min- 
utes or  more ;  then  add  whites  of  four  eggs,  beaten  to  a  stiff 
froth.  Beat  together  thoroughly  and  pour  into  a  mold  previously 
lined  with  sections  of  orange,  and  set  on  ice. 

MRS.  JENNIE  S.  PIERCE. 

SNOW. 

Soak  one-fourth  of  a  box  of  gelatine  in  half  a  cup  of  cold 
water  ;  grate  the  rind  and  strain  the  juice  of  a  lemon;  mix  with 
these  two-thirds  of  a  cup  of  sugar,  mashing  the  rind  first  into  the 
dry  sugar  to  extract  the  juice.  When  the  gelatine  is  thoroughly 
soaked,  turn  upon  it  one  cupful  of  boiling  water,  and  stir  in  the 
lemon  and  sugar.  Set  aside  to  grow  thoroughly  cold.  Beat  the 
whites  of  four  eggs  to  a  perfectly  stiff  froth,  then  strain  the 
gelatine,  and  add  it  little  by  little  (beating  as  you  do  so)  to  the 
eggs.  Whip  the  whole  to  a  perfect  foam,  from  twenty  minutes 
to  half  an  hour  ;  set  to  cool;  served  with  boiled  custard. 

MRS.  A.  D.  T.  WHITNEY. 


48  CHOICE  RECIPES. 


PRUNE  WHIP. 

Stew  twenty  prunes  until  thoroughly  soft  and  liquor  boiled 
away  ;  cut  them  fine,  removing  the  pits,  and  allow  them  to  cooL 
Beat  the  whites  of  six  eggs  to  a  froth,  add  six  level  tablespoons 
of  pulverized  sugar,  a  little  salt  and  the  prepared  prunes,  stirring 
all  together.  Put  in  pudding  dish  and  place  in  moderate  oven: 
for  a  few  minutes  to  brown.  Miss  AMELIA  SMEAD. 

BLANC   MANGE. 
Blanc  manges  are  milk  jellies. 

They  may-  be  made  with  gelatine,  moss,  arrowroot,  corn- 
starch  or  farina. 

Seatnoss — one  tablespoon  to  a  quart  of  blanc  mange. 
Cornstarch  or  arrowroot — three  tablespoons  to  a  quart. 
Farina — one  gill  to  a  quart. 
Sago  or  tapioca — a  cupful  will  make  a  quart. 

WINE  JEL^Y. 

To  one-half  package  of  gelatine  add  one-half  pint  of  cold 
water,  the  juice  of  one  and  one-half  lemons  and  grated  rind  of 
one.  L,et  stand  one  hour,  then  add  one  pint  of  boiling  water, 
one-half  pound  of  granulated  sugar  and  one-half  pint  wine.  Run 
into  molds  and  stand  in  a  cool  place.  Serve  with  or  without  the 
following  custard  :  To  a  pint  of  milk  at  the  point  of  boiling  add 
two  tablespoons  sugar  and  three  well-beaten  eggs  ;  flavor  to  suit- 
Whipped  cream  may  be  served  instead  of  custard  if  desired. 

MRS.  C.  C.  GIBBONS. 


SPANISH  RECIPES. 


SPANISH  RICE. 

Fry  one-half  a  cupful  of  rice  in  butter  until  it  turns  a  light 
brown,  then  pour  water  into  the  pan  and  boil  the  rice  until  soft. 
Fry  two  large  onions,  four  large  tomatoes  and  six  green  (or  three 
red)  chillies  ;  add  this  to  the  boiled  rice  just  before  taking  from 
the  stove.  Salt  to  taste.  MRS.  VINTON  MITCHELL. 


CHOICE  RECIPES.  49 


TAMALES  FOR  150  PEOPLE. 

Twenty  pounds  beef,  six  cans  tomatoes,  one  dozen  chillies,  a 
little  celery  seed  ;  cook  meat  tender,  chop,  mix  together  and  keep 
hot.  Make  mush  of  white  cornmeal,  and  when  sufficiently 
cooked  spread  hot  on  covers  or  husks — using  three  or  four;  put 
in  two  olives  ;  strip  some  of  husks  for  strings  to  tie  each  end  and 
steam  one  hour.  Before  serving  cut  ends  of  tamale  about  one 
inch  from  string,  so  they  look  neat  and  fat.  Keep  filling  and 
mush  hot  so  that  they  will  spread  smoothly.  Can  get  covers  or 
husks  at  Christopher's.  MRS.  MARY  R.  CLACIUS. 

MEXICAN  HOT  STEW. 

Take  beef  that  has  been  boiled  to  a  "pot  roast,"  cut  in  small 
pieces  and  fry  with  a  small  sliced  onion  ;  over  this  pour  a  sauce 
made  of  six  red  peppers,  with  most  of  the  seeds  taken  out  ;  boil 
until  tender,  then  mash  through  a  colander  ;  add  the  water  in 
which  the  peppers  were  boiled  ;  fry  together  with  the  meat  a  few 
moments.  Strained  tomatoes  may  be  added  if  preferred. 

MRS.    VlNTON   MlTCHEU,.. 

ENCHILADAS. 

Tortillas  for  enchiladas — Two  and  a  half  cups  of  flour,  one- 
half  teaspoon  of  salt  and  water  enough  to  make  a  dough  ;  roll  it 
out  thin,  cut  the  size  of  a  pie  plate  ;  cook  on  top  of  the  stove  lid. 
See  first  that  your  lid  is  very  warm. 

Sauce  for  same — Take  twelve  or  more  red  chillies,  put  in  the 
oven  to  toast,  then  take  them  out  and  seed  them,  place  in  hot 
water  and  let  them  stand  on  the  stove  until  the  skin  can  be  easily 
scraped  off;  after  scraping  the  skin  mix  the  meal  well  in  the 
water  they  were  soaking  in  until  very  fine.  Now  chop  an  onion 
very  fine,  place  a  frying  pan  on  the  fire  with  one  tablespoonful 
lard  ;  when  very  hot  fry  the  onion  and  then  pour  in  the  chili, 
adding  vinegar,  salt  and  thyme  to  taste ;  to  these  add  one  and 
a  half  tablespoons  of  flour  to  thicken  ;  let  these  cook  for  two 
minutes. 

Dressing  for  same — Two  chopped  onions,  very  fine ;  three 
hard  boiled  eggs,  chopped  up  ;  a  few  raisins  and  olives,  and 
grated  cheese.  Have  ready  a  warm  platter.  Now  fry  the  tor- 
tillas, one  by  one,  in  very  hot  lard  ;  from  the  lard  dip  them  into 


50  CHOICE  RECIPES. 


the  warm  chilli  sauce  and  place  on  warm  platter.  Put  the  dress- 
ing on  one-half  the  tortilla  and  lay  the  other  half  over  ;  spread 
chili  sauce  and  grated  cheese  on  top ;  serve. 

Miss  MAMIE  DEN. 


ICE  CREAMS  AND  ICES. 


ICE  CREAM. 

One  quart  rich  cream,  one  pint  milk,  one  and  a  half  cups 
granulated  sugar,  three  eggs,  one  tablespoon  vanilla.  Beat  the 
eggs  very  light  and  add  to  other  ingredients  ;  then  whip  all 
together  with  egg  beater  fifteen  minutes,  then  freeze.  A  great 
deal  depends  on  the  freezing.  This  cream  is  delicious  when 
frozen  with  care.  If  you  wish  to  add  fruits  do  so  when  half 
frozen.  MRS.  E.  M.  UPTON. 

LEMON  SHERBET. 

Two  cups  lemon  juice  (eight  lemons),  five  cups  sugar,  eight 
cups  of  water,  whites  of  two  eggs,  beaten  stiff,  and  added  to  the 
partly  frozen  ices.  You  can  use  part  orange  juice,  or  fruit  syrups 
if  preferred.  R.  L.  ASHLEY. 

FROZEN  PEACHES. 

One  can  of  peaches,  one  pint  of  sugar,  one  quart  of  water, 
two  cups  of  whipped  cream.  Boil  sugar  and  water  together;  then 
add  the  peaches  and  cook  twenty  minutes  longer ;  put  through 
a  sieve  and  when  cool  freeze.  Toward  the  last  stir  in  the 
whipped  cream.  It  is  also  nice  without  the  cream,  and  apricots 
may  be  substituted  for  peaches. 

ORANGE  SHERBET. 

Juice  of  one  dozen  oranges,  juice  of  three  lemons,  grated  rind 
of  four  oranges  and  two  lemons ;  strain.  Boil  one  quart  of  water 
with  one  quart  of  sugar  until  it  drops  rather  heavy  from  the 
spoon.  Let  cool  and  add  to  the  juice  when  it  will  be  ready  to 
freeze.  MRS.  SIDNEY  J.  PARSONS. 


CHOICE  RECIPES.  51 


PINEAPPLE  SHERBET. 

One  can  pineapple,  one  quart  cold  water,  three-fourths  of  a 
quart  of  sugar,  whites  of  four  eggs  ;  dissolve  the  sugar  in  the 
water,  add  the  pineapple  and  partly  freeze  ;  add  the  juice  of  one 
lemon  and  the  beaten  whites  and  continue  freezing. 

MRS.  SIDNEY  J.  PARSONS. 

SNOW  ICE. 

One-fourth  box  of  Cox's  gelatine,  one  and  one-half  cups  sugar, 
whites  of  three  eggs,  juice  of  three  lemons,  one  quart  of  water. 
Put  the  gelatine  to  soak  in  one-half  cup  warm  water  for  half  an 
hour.  Then  pour  over  it  one  pint  of  boiling  water,  and  when 
dissolved  add  one  pint  of  cold  water,  lemon  juice  and  sugar,  and 
this  is  ready  to  freeze.  When  nearly  frozen  add  the  beaten 
whites  of  eggs.  Make  a  cooked  custard  of  the  yolks  of  eggs,  one 
pint  of  milk  and  one-half  cup  of  sugar ;  scald,  but  do  not  let  boil, 
and  when  cold  flavor  with  vanilla  extract.  Pour  some  of  this 
around  the  frozen  part  when  dished. 

MRS.  L.  H.  MITCHEL. 

FROZEN  APRICOTS. 

Use  juice  of  two  lemons  to  one-half  can  of  apricots,  three  or 
four  cups  of  sugar  and  eight  cups  of  water. 


FRUITS. 


ORANGE  CONSERVE. 

Five  pints  currant  juice,  one  and  a  half  dozen  oranges,  nine 
pounds  granulated  sugar,  two  pounds  of  choice  raisins  (seeded); 
cut  off  and  discard  the  ends  of  the  oranges  and  seeds  ;  then  cut, 
skin  and  all,  into  very  small  dice  ;  mix  the  currant  juice,  raisins 
and  oranges  together,  and  boil  gently  for  one  hour  ;  then  add  the 
sugar,  boiling  slowly,  for  half  an  hour.  Delicious  to  serve  with 
ice  cream,  about  a  tablespoonful  on  the  side  of  the  dish. 

MRS.  BEECHER. 


52  CHOICE  RECIPES. 


To  those  who  prefer  canned  fruits  to  preserves,  the  following 
table  will  be  useful : 

Cook.  Sugar.  Fruit.  Water. 

Cherries 5  minutes     6  ounces  i  quart  i  cup 

Raspberries  6       "  4       "  i     "  i    " 

Blackberries 6       "  6  i     "  i    " 

Strawberries 8       "  8  i     "  i    " 

Plums 10       "         10        "  i     "  i    " 

Bartlett  pears 20       "  6  i     "  i    " 

Peaches 8  4       "  i     "  i    " 

Boil  full  amount  of  sugar  and  water.  Drop  a  portion  of  the 
fruit  into  the  boiling  syrup.  When  cooked  the  necessary  time, 
dip  out  with  a  strainer  and  put  into  the  hot  jars.  Repeat  this 
process  until  all  the  fruit  is  cooked,  then  cover  the  fruit  in  the 
jars  with  the  rich  syrup  and  seal  at  once.  Berries  cooked  this 
way  will  keep  for  years.  MRS.  DON  A.  MACNEII,. 

APRICOT  JAM. 

Scald,  peel  and  stone  the  apricots.  To  ten  pounds  of  fruit 
add  seven  pounds  of  sugar  ;  arrange  in  layers  and  let  stand  over 
night ;  chop  one  pound  of  blanched  almonds  and  one  dozen 
apricot  pits ;  cook  apricots  and  sugar  two  hours,  add  almonds 
and  pits  one-half  hour  before  the  mixture  is  done,  and  watch 
carefully  that  it  does  not  scorch  after  the  almonds  are  in. 

MRS.  E.  H.  HOLMES. 

I.OQUAT  JAM. 

Remove  the  skin  and  pits  of  ripe  pulpy  loquats.  To  six 
pounds  of  the  pulp  add  four  pounds  of  white  sugar ;  simmer 
slowly  and  stir  often  for  three  hours.  Seal  while  hot  and  keep 
in  a  dry,  cool  place.  MRS.  S.  H.  WHITING. 

FIG  JAM. 

Ripe  green  or  Smyrna  figs  are  best.  Peel  them,  and  to  every 
six  pounds  add  two  sweet  rined  lemons.  Slice  thinly  and  quarter 
the  lemons ;  pour  on  boiling  water  (after  removing  every  seed) 
and  let  them  cook  till  tender ;  throw  away  the  water  and  add 
them  to  the  figs  with  three  pounds  of  granulated  sugar.  Boil 
the  mixture  four  hours  slowly  and  stir  frequently,  as  it  is  liable 
to  scorch.  MRS.  S.  H.  WHITING. 


CHOICE  RECIPES.  53 


GRAPE  FRUIT. 

Loosen  the  pulp,  remove  the  seeds  and  bitter  lining,  sweeten 
the  pulp  with  powdered  sugar  ;  eaten  with  spoon  from  shell. 

Oyster  cocktails  served  in  grape  fruit  are  also  popular  and 
delicious.  The  pulp  is  loosened,  skin  and  seeds  removed  and 
four  or  five  tiny  Blue  Points  are  put  in  the  center  of  each  grape 
fruit  half.  The  seasoning  consists  of  tomato,  lemon  juice,  vine- 
gar, salt  and  a  few  drops  of  tobasco  or  Worcestershire  sauce. 
The  whole  must  be  served  ice  cold. 

BOSTON  COOK  BOOK. 


PICKLES. 


PEAR   (SWEET  PICKLES). 

Peel  two  gallons  hard  pears  at  night,  halve  and  core  them. 
Take  one  pint  vinegar  and  two  pounds  sugar  ;  let  it  come  to  a 
boil  and  pour  over  the  fruit  and  let  stand  until  morning  ;  then 
add  your  spices — cinnamon,  cloves  and  allspice  —  in  a  bag  and 
let  cook  slowly  until  fruit  is  easily  pierced  with  silver  fork.  Re- 
move fruit  and  let  syrup  boil  down  until  quite  thick  ;  pour  over 
the  fruit,  and  you  have  splendid  sweet  pickles. 

MRS.  F.  T.  BICKNELL. 

PICKLED  NASTURTIUM  SEEDS. 

Gather  the  seeds,  wash  and  dry  thesi ;  then  put  in  vinegar ; 
half  teaspoonful  of  salt  to  a  pint  of  vinegar.  When  you  have 
sufficient  seeds,  scald  fresh  vinegar  ;  add  salt  as  before  ;  add  the 
drained  seeds.  Put  in  bottles  while  scalding  hot,  taking  care  to 
cover  the  seeds  completely  with  vinegar. 

BOSTON  COOKING  SCHOOL. 

TOMATO   CATSUP. 

Five  quarts  stewed  tomatoes,  five  even  tablespoons  salt,  three 
even  tablespoons  pepper,  three  even  tablespoons  allspice,  four 
even  tablespoons  cinnamon,  three  even  tablespoons  French  mus- 
tard, two  cups  of  vinegar. 


54  CHOICE  RECIPES. 


TOMATO   PICKLES. 

Peel  and  slice  the  tomatoes  (green  ones) ,  put  them  in  a  large 
pan  or  crock  and  put  some  salt  on  them,  enough  to  take  the  flat 
taste  off;  then  pour  boiling  water  over  them,  so  they  are  well 
covered  with  the  water ;  they  ought  to  be  kept  hot  for  a  while, 
but  not  to  cook.  The  next  day  drain  dry,  put  between  a  cloth 
and  press  them  a  little,  so  as  to  get  the  moisture  out ;  then  lay 
them  in  a  stone  jar ;  have  spice  bags  ready,  allspice,  cinnamon 
and  a  little  clove  ;  heat  vinegar  enough  to  cover,  with  stick  cin- 
namon and  brown  sugar  enough  to  make  a  pleasant  sweet ;  some 
red  pepper  ;  pour  over  the  pickles ;  put  a  plate  on  to  keep  them 
under.  Horseradish  or  white  mustard  seed  preserves  the  vinegar 
and  keeps  it  good.  This  is  a  very  fine  receipt. 

MRS.  N.  G.  CHESBROUGH. 

OIL  PICKLES. 

One  hundred  half-grown  cucumbers,  sliced  thin,  and  not 
peeled ;  half  a  pint  of  salt ;  let  stand,  with  heavy  weight,  for  six 
hours ;  do  not  freshen  ;  then  add  one-half  pint  olive  oil,  two 
ounces  celery  seed,  two  ounces  mustard  seed,  one  quart  finely 
chopped  onion.  Cover  all  with  cold  vinegar.  Stir  well  with  a 
spoon  and  put  in  a  stone  jar,  with  weight.  Will  keep  without 
sealing,  if  made  with  pure  cider  vinegar. 

MRS.  W.  G.  COCHRAN. 

PICKLED  WATERMELON   RIND. 

Peel  watermelon,  remove  the  red  part  carefully,  cut  in  lengths. 
Steam  in  steamer  over  boiling  water  till  you  can  pierce  with 
broom  straw.  Drain  ;  then  place  in  cans.  Boil  one  quart  of 
vinegar  to  two  pounds  of  sugar,  one  ounce  of  cassia  buds  (or  you 
can  use  cinnamon)  ;  pour  this  over  the  rinds,  and  seal. 

CHILI  SAUCE. 

Twenty-four  large,  ripe  tomatoes;  eight  onions,  large,  dry 
ones ;  six  large,  green  peppers  ;  six  cups  cider  vinegar,  three 
cups  light-brown  sugar,  four  tablespoonfuls  of  salt,  two  of  ginger, 
two  of  cinnamon,  one  of  cloves.  The  spices  all  ground.  Boil 
two  hours.  This  is  a  fine  relish  for  cold  meats. 

MRS.  N.  G.  CHESBROUGH. 


CHOICE  RECIPES.  55 


PICKLED  FIGS. 

Take  the  white  Smyrna  figs  that  are  fully  ripe,  but  not  cracked 
open  ;  place  in  a  wire  basket,  dip  for  a  moment  into  a  deep  kettle 
of  hot  and  moderately  strong  lye ;  afterward,  drain.  Make  a 
syrup  of  one  quart  of  best  cider  vinegar  to  three  pints  of  sugar  ; 
boil  and  skim.  Put  the  figs  into  the  syrup  and  boil  until 
thoroughly  cooked  ;  remove,  and  boil  syrup  down.  Place  the 
fruit  in  a  jar  to  the  depth  of  three  or  four  inches,  then  spread 
over  bits  of  cinnamon  bark  and  cloves ;  then  another  layer  of 
fruit,  and  spice,  until  the  jar  is  full.  To  a  gallon  of  fruit,  two 
teaspoons  whole  cloves,  four  tablespoons  cinnamon.  Scald  syrup 
for  seven  mornings  and  pour  boiling  hot  over  fruit,  keeping  fruit 
well  covered  with  the  syrup.  MRS.  N.  GARLAND. 

PICKLED   PEACHES. 

Twelve  pounds  peaches,  four  and  one- half  pounds  sugar,  one- 
half  pint  best  vinegar,  and  cassia  buds  tied  in  a  muslin  bag. 
Heat  the  vinegar  till  very  hot,  then  add  the  sugar.  Cook  a  few 
peaches  at  a  time,  draining  them  on  a  sieve.  When  all  the 
peaches  are  cooked  put  them  into  a  stone  jar,  pouring  the  syrup 
on  them.  Let  remain  over  night.  In  the  morning  pour  syrup 
into  a  kettle  and,  when  hot,  put  in  the  peaches  for  a  short  time  ; 
then  put  your  peaches  into  glass  jars,  pouring  the  syrup  over,  and 
seal  tight.  MRS.  F.  M.  FELLOWS. 


BEVERAGES. 


MAKING  PUNCH  FROM  CURRANT  JELLY. 
Whip  to  a  froth  half  a  tumbler  of  currant  jelly,  adding  grad- 
ually half  a  pint  of  boiling  water  ;  add  the  juice  of  a  lemon,  half 
a  cup  of  sugar,  and  then  pour  in  slowly  one  quart  of  cold  water. 
This  is  more  wholesome  served  without  ice,  but  as  warm  water 
was  used  for  melting  the  jelly  a  palatable  temperature  may  be 
gained  by  adding  half  a  pint  of  finely-shaved  ice  when  you  are 
ready  to  serve  it. 


56  CHOICE  RECIPES. 


LEMONADE. 

Five  lemons,  one  orange,  one-half  pound  loaf  sugar,  one  pint 
water,  one  quart  bottle  Shasta  water,  ice.  Make  a  syrup  of  the 
water  and  sugar,  add  the  lemon  rinds  and  let  stand  one  hour. 
(The  lemons  must  be  pared  so  there  is  none  of  the  bitter  white 
left  on  the  rinds).  Then  remove  the  rinds,  add  the  strained 
juice  of  the  lemons  and  the  orange,  cut  in  very  thin  slices.  Pour 
the  lemonade  into  a  bowl,  having  a  block  of  ice  in  the  center. 
Add  strawberries  if  desired.  The  Shasta  water  should  be  added 
just  before  serving.  MRS.  COLES  BASHFORD. 

LEMON  PUNCH. 

Eight  lemons,  four  quarts  water,  one  quart  sugar  (scant),  one 
box  strawberries,  one  teaspoonful  ginger  extract,  two  cups  of 
grated  pineapple.  MRS.  WM.  PRIDHAM. 

ICED  COFFEE. 

Take  a  quart  of  very  strong  coffee  and  while  hot  mix  with  it 
some  boiling  milk.  Set  aside  to  cool  and  serve  in  cups  with 
shaved  ice  and  powdered  sugar.  On  top  of  each  cup  place  a 
spoonful  of  whipped  cream.  Chocolate  may  be  served  in  the 
same  way. 

GINGER  TEA. 

Half  a  teaspoonful  of  extract  of  ginger,  one  teaspoonful  of 
sugar  ;  add  half  a  glass  of  boiling  water. 

BOUILLON. 

One  teaspoonful  of  beef  extract  dissolved  in  a  cup  of  boiling 
water,  one  teaspoonful  of  port  wine.  Salt  and  pepper  to  taste. 

PUNCH. 

Use  the  juice  of  two  dozen  oranges,  two  dozen  lemons,  two 
quarts  of  strawberries,  one  quart  of  port  wine,  four  tablespoons 
maraschino,  one-half  dozen  thin  slices  cucumber.  Put  into  the 
punch  bowl  with  lots  of  ice.  MRS.  W.  F.  BOTSFORD. 

STRAWBERRY  SHERBET. 

Over  one  quart  of  strawberry  syrup  pour  one  quart  of  boiling 
water,  add  the  juice  of  two  lemons  and  tablespoonful  of  rose- 
water.  Half  fill  a  glass  with  cracked  ice  ;  pour  over  the  sherbet. 


CHOICE  RECIPES.  57 


TAMARIND  WATER. 

Pour  a  pint  of  boiling  water  on  one  quarter  of  a  pound  of 
preserved  tamarinds  ;  allow  it  stand  for  half  an  hour,  keeping 
quite  hot ;  then  strain  off  the  water.  It  can  be  served  hot  or 
allowed  to  cool  and  served  with  cracked  ice.  In  either  case  it  is 
a  refreshing  and  wholesome  drink  for  the  sick  room. 

NECTAR. 

Take  two  quarts  of  boiled  water  and  dissolve  in  it  two  pounds 
of  sugar  and  two  and  one-half  ounces  of  tartaric  acid.  Beat  up 
the  whites  of  two  eggs  and  put  them  into  a  bottle  with  a  little 
warm  syrup.  Shake  well  and  add  the  remainder  of  syrup.  Let 
it  boil  for  several  minutes,  skimming  until  clear.  Flavor  with 
vanilla  or  lemon.  To  use  :  Put  half  a  teaspoonful  of  bicarbonate 
of  soda  into  a  tumbler,  pour  over  it  two  or  three  tablespoons  of 
syrup,  add  a  little  crushed  ice  and  fill  with  water. 

MRS.  R.  B.  ASHLEY. 

CHOCOLATE  SYRUP. 

Into  a  graniteware  saucepan  put  three  tablespoonfuls  of 
Baker's  soluble  chocolate  and  gradually  pour  on  it  half  a  pint  of 
boiling  water,  stirring  all  the  time.  Place  on  the  fire,  stirring 
all  the  time  till  chocolate  is  dissolved.  Cook  three  minutes,  strain 
and  cool  ;  add  one  tablespooniul  of  vanilla  extract.  Bottle  and 
keep  in  a  cold  place. 

CHOCOLATE  NECTAR. 

Put  into  a  tumbler  two  tablespoonfuls  broken  ice,  two  table- 
spoons of  chocolate  syrup,  three  tablespoons  of  whipped  cream, 
one  gill  of  milk  and  half  a  gill  of  soda  water  from  siphon  bottle, 
or  Apollinaris  water.  Stir  well  before  drinking.  A  tablespoon 
of  vanilla  ice  cream  is  a  desirable  addition.  Can  omit  soda,  Apol- 
linaris and  ice  cream  and  will  still  make  delicious  drink.  Vanilla 
or  cinnamon  always  nice  with  chocolate. 

TOAST  WATER. 

An  English  dish,  made  with  stale  bread,  thoroughly  browned. 
Pour  over  it  a  pint  or  quart  of  boiling  water,  according  to  the 
amount  of  bread  used.  Set  away  to  cool.  A  refreshing  drink 
for  an  invalid.  MRS.  J.  O.  HALL. 


58  CHOICE  RECIPES. 


CANDY. 

COCOANUT   CANDY   (FINE). 

Two  cups  of  granulated  sugar,  one-half  cup  milk.  Boil  to- 
gether ten  minutes.  Just  before  taking  from  the  stove,  put  in  one 
large  cup  of  dessicated  cocoanut.  Stir  well  while  boiling  and 
beat  briskly  after  it  is  taken  from  the  stove,  until  it  begins  to 
harden.  Pour  in  oiled  tins  and  cut  in  squares.  Never  make 
more  than  one  recipe  at  a  time,  and  always  use  best  olive  oil  to 
rub  over  the  tins.  MRS.  VINTON  L.  MITCHELL. 

SPANISH  CANDY,  OR  PINOCHE. 

Five  cups  light -brown  sugar,  one  cup  sweet  milk,  butter  size 
of  an  egg.  Boil  thirty-five  minutes,  then  try  in  water  ;  if  the 
candy  separates,  so  that  you  can  take  it  up  in  a  solid  piece  (not 
brittle,  as  other  candy) ,  you  then  add  one  and  one-half  cups  of 
chopped  walnut  meats  ;  remove  from  fire  and  stir  rapidly  until  it 
begins  to  get  stiff,  then  pour  on  buttered  dishes. 

MRS.  WM.  PRIDHAM. 

FUDGES. 

Two  cups  sugar,  one  cup  milk,  one-half  cup  water,  butter  size 
of  a  hickory  nut,  one  square  Baker's  chocolate  and,  when  nearly 
done,  vanilla.  Boil  until  it  forms  a  soft  ball  when  tried  in  cold 
water,  then  remove  from  fire  and  allow  to  become  nearly  cold- 
Beat  and  put  on  plates  and  cut  in  squares.  Use  more  chocolate* 
if  desired.  Chopped  walnuts  or  dessicated  cocoanut  may  be  used. 

MRS.  FRANK  GORDON. 

FOUNDATION    CREAM    FOR    NUT,    CHOCOLATE   AND 

DATE  CREAMS. 

Two  cups  white  sugar,  three-fourths  of  a  cup  of  water,  and 
any  flavoring  preferred.  Cook  and  treat  same  as  fudges,  but  do- 
not  turn  out  on  plates.  When  too  hard  to  stir,  work  with  hands 
until  soft,  and  make  up  with  nuts,  etc. 

ROASTED  ALMONDS. 

Blanch  one-half  pound  of  almonds  ;  put  with  them  one  table- 
spoonful  of  melted  butter  and  one  or  two  teaspoonfuls  of  salt ; 
stir  until  well  mixed.  Bake  fifteen  minutes,  or  until  light  yellow,, 
stirring  often.  MRS.E.  S.  MILLER. 


59 


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